BAKED EGGS WITH SPINCH AND GREEN ONIONS

INGREDIENTS (serves 4)

• 30g butter
• 1 bunch English spinach, trimmed, washed, dried
• 2 garlic cloves, crushed
• Melted butter, to grease
• 2 green onions, thinly sliced
• 1/3 cup (35g) coarsely grated cheddar
• 4 large free range eggs
• 1/3 cup (80ml) thin cream

DIRECTION

• Preheat oven to 180°C.
• Melt the butter in a large frying pan over high heat until foaming.
• Add the spinach and garlic and cook, tossing the pan occasionally, for 23 minutes or until spinach just wilts. Remove from heat.
• Season well with salt and pepper.
• Brush four 3/4cup (185ml) capacity ramekins with butter to grease.
• Divide the spinach evenly among the ramekins.
• Sprinkle with green onions and cheddar.
• Carefully crack an egg into a small dish, then tip into the ramekin.
• Repeat with remaining eggs.
• Drizzle with cream, being careful not to drizzle over the yolk. Season with salt and pepper.
• Place the ramekins in a roasting pan.
• Pour enough boiling water into the pan to come halfway up the sides of the ramekins.
• Bake in the oven for 810 minutes or until the white is set and yolk is still runny, or until cooked to your liking.
• Remove ramekins from the oven and serve immediately with buttered toast, if desired.