Baked eggs with spinach and garlic toasts

Try this deliciously simple and quick baked eggs recipe for a meat free Monday dinner or as a lazy weekend brunch.

I use plenty of garlic in this as  I love it, for both the toasts and for the eggs themselves – so good!

You could also add some sauteed mushrooms or sun blushed tomatoes to the spinach mix or even a drizzle of

Recipe (makes 1)

2 large organic or free range eggs 

100g – 200g spinach (I just use a 1/4 of a bag and tend to eye ball it!)

1 large fat clove of garlic, crushed

25g softened butter

2 slices of ciabatta bread

25g grated cheese

Salt and pepper

Preheat your oven to 180C.

In a bowl, mix the garlic with the butter and some salt and pepper.

Using an oven proof dish (I use individual portion sized ones), smear some of the garlic butter over the base, leaving enough butter to use for the toasts. This is so the eggs don’t stick.

Wilt your spinach by either placing it in a colander and pour boiling water over it or using a hot, dry frying pan and stir until wilted. Either way, make sure you drain the water off.

Put the spinach into the oven proof dish and make two holes/areas for the eggs to sit in.

Sprinkle half of the cheese over the spinach, as well as some salt and pepper, then crack your eggs carefully in. Sprinkle over the rest of the cheese and some more seasoning.

Bake in the oven for 10-12 minutes depending how runny you like your eggs.

While the eggs are baking, put the ciabatta into the oven for about 5 minutes until starting to toast and go brown. Take out, smear the rest of the garlic butter over and put back into the oven for another 3-5 minutes.

Serve the eggs piping hot and use the garlic toasts as a dipper for the eggs- yum!

over the top to spice things up! Some smoked salmon layered in under the eggs would also be amazing for a brunch.

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Recipe (makes 1)

2 large organic or free range eggs 

100g – 200g spinach (I just use a 1/4 of a bag and tend to eye ball it!)

1 large fat clove of garlic, crushed

25g softened butter

2 slices of ciabatta bread

25g grated cheese

Salt and pepper

Preheat your oven to 180C.

In a bowl, mix the garlic with the butter and some salt and pepper.

Using an oven proof dish (I use individual portion sized ones), smear some of the garlic butter over the base, leaving enough butter to use for the toasts. This is so the eggs don’t stick.

Wilt your spinach by either placing it in a colander and pour boiling water over it or using a hot, dry frying pan and stir until wilted. Either way, make sure you drain the water off.

Put the spinach into the oven proof dish and make two holes/areas for the eggs to sit in.

Sprinkle half of the cheese over the spinach, as well as some salt and pepper, then crack your eggs carefully in. Sprinkle over the rest of the cheese and some more seasoning.

Bake in the oven for 10-12 minutes depending how runny you like your eggs.

While the eggs are baking, put the ciabatta into the oven for about 5 minutes until starting to toast and go brown. Take out, smear the rest of the garlic butter over and put back into the oven for another 3-5 minutes.

Serve the eggs piping hot and use the garlic toasts as a dipper for the eggs- yum!

 

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