Nutritional Therapy Oxford Dip ION, mBANT
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Baked Eggs with Spinach

Serves 4

Preheat oven to 200°C/400°F/gas 6

15g/ ½ oz butter
100g/4oz baby spinach leaves
4 eggs
Salt and black pepper
4 tbs double cream
1 tbs parsley, finely chopped
* 4 small ramekins
Butter each ramekin.

  1. Wash the spinach and lightly wilt.  Divide it between the ramekins.
  2. Break each egg carefully in a ramekin.  Add salt and pepper, and top each egg with 1tbs cream and a knob of butter.
  3. Place the ramekins in a roasting tin and pour in boiling water to come halfway up the sides of the ramekins.  Cover with foil.
  4. Bake in the oven for 10 minutes or until the whites are opaque and firm but the yolks are still soft.
  5. Sprinkle some parsley over each egg.

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