Baked spinach eggs
It's easy to get stuck in a rut when it comes to the first meal of the day, but I like to keep breakfast interesting. I might invent a different topping for the Sunday morning pancakes, or try something unusual with eggs, such as this baked recipe with spinach sauce. For a more rustic dish, instead of pureeing the spinach chop it by hand, blanch it and squeeze out the water, then mix it with the fried onion.
Ingredients
2 tbsp olive oil
20g butter
1 onion, peeled and sliced
3 sprigs rosemary
1 clove garlic, chopped
300g spinach, chopped
90ml thickened cream
pinch grated nutmeg
4 eggs
parmesan for grating
sourdough bread, to serve
Method
Heat oven to 180C.
Over medium heat, heat the oil and butter in a frying pan, add onion, rosemary and garlic and cook until soft, about five minutes.
Blanch spinach in a pot of boiling water, drain in a colander and squeeze out excess water. Put the spinach, cream and nutmeg in a food processor with the onion mix and blend until smooth.
Spoon half the spinach mixture into four 250ml ramekins. Crack an egg into each ramekin, season with salt and pepper and spoon the rest of the spinach around the egg leaving the yolk uncovered.
Place the ramekins on the centre shelf of the oven and bake until whites are cooked but yolks are still runny, about 20-25 minutes.
Remove from oven, grate some parmesan over it and serve with toasted sourdough.
TIP The spinach mixture can be made the day before. Warm it in a microwave or pan to help it cook faster in the ramekin.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
