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Baked eggs with creamed spinach and Gruyère toasts

Australian Gourmet Traveller breakfast recipe for baked eggs with creamed spinach and Gruyère toasts.

By Rodney Dunn & Emma Knowles
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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Baked eggs with creamed spinach and Gruyère toasts

Ingredients

Baked eggs and creamed spinach
  • 2 tbsp olive oil
  • 20 gm butter
  • 2 leeks, trimmed and thinly sliced
  • 1 clove garlic, finely chopped
  • 2 bunches English spinach, trimmed and washed
  • 80 ml pouring cream (1/3 cup)
  • Pinch freshly grated nutmeg
  • 4 eggs, at room temperature
  • 1 tsp tarragon vinegar
Gruyère toasts
  • 175 gm Gruyère, coarsely grated
  • 160 gm crème fraîche (2/3 cup)
  • 1 tsp Dijon mustard
  • Thickly sliced sourdough bread

Method

Main
  • 1
    Preheat oven to 180C. Heat oil and butter in a frying pan over medium-high heat, add leek and garlic and cook for 5 minutes or until very soft. Add spinach and cook another 2-3 minutes or until just wilted, then tip into a colander and press firmly using a wooden spoon to extract any excess liquid. Process in a food processor with 2 tbsp cream until finely chopped and season to taste with sea salt, freshly ground black pepper and nutmeg. Divide among four 1 cup-capacity ovenproof ramekins.
  • 2
    Crack an egg into each ramekin. Combine remaining cream and vinegar in a jug and stir to combine. Drizzle a little cream mixture over each egg, season to taste and bake for 20-25 minutes or until egg is cooked to your liking.
  • 3
    Meanwhile, for the Gruyère toasts, combine cheese, crème fraîche and mustard in a bowl, season to taste and mix to combine. Lightly toast bread under a hot grill, turn and spread with Gruyère mixture, return to grill and cook until cheese is golden and bubbling. Serve alongside baked eggs.