Spinach Baked Eggs with Parmesan & Tomato Toasts
|Softened butter||4 Ounce (100 Gram)|
|Grated parmesan||4 Tablespoon|
|Finely chopped sun dried tomatoes||1 Tablespoon|
|Basil leaves||8 , shredded|
|Fresh spinach||14 Ounce, stalks trimmed (400 Gram)|
|French bread slice||12|
1. Mix the soft butter with the Parmesan, tomatoes and basil. Heat oven to 190C/170C fan/gas 5. Wash the spinach, put into a large pan, then cover and cook until the spinach is wilted, about 2-3 mins. Drain well, pressing out all water, then return to the pan with a quarter of the flavoured butter. Allow to melt.
2. Heat grill to high. Divide the spinach between 4 buttered ramekins, then break an egg into each. Season, then top with a knob of butter. Bake for 10-12 mins until the eggs are just set Grill the bread on one side until crisp, spread the untoasted side with a little more butter, grill again until crisp, then serve.