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