EGGS

For me as a chef i couldn’t imagine life in the kitchen without the mighty egg.  Whether it is cooking eggs on toast, whisking up mayonnaise, enriching doughs or simply baking cakes.  The egg never gets boring.  The endless dishes and the science as to how it does what it does always demands respect.  I only use well sourced eggs as not only for the welfare of the hen but also for the quality of the product.  It makes a huge difference to your dish.

BAKED EGGS WITH SPINACH AND CREAM

Cooking eggs this way makes life so easy, you can get them prepped ahead of time which is great for entertaining.  You can also mix them up by adding ingredients of your choice.  

Ingredients

Serves 4

Butter for greasing 4 ramekin type dishes

4 large good quality eggs

40g fresh spinach, finely shredded

Grating of fresh nutmeg

4 Tbsp cream

Sea salt

Freshly ground pepper

Good quality toast to serve.

Method

Preheat the oven to 200C

Lightly grease the inside of four ramekins with butter.

Place the shredded spinach in the base of the dishes, crack the eggs on top (one per dish), pour 1 tablespoon of cream per dish, season with salt and pepper and a little grating of fresh nutmeg.

Bake in hot oven until the whites sets and the yolk is still runny (8-10mins).

Serve hot with toast.