Baked eggs with creamed spinach and Gruyère toasts

AT A GLANCE

  • Serves 4 people

  •  
  • 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 (1/3 cup) pouring cream
  • Pinch freshly grated nutmeg
  • 4 eggs, at room temperature
  • 1 tsp tarragon vinegar
  •  
  • Gruyère toasts
  • 175 gm Gruyère, coarsely grated
  • 160 gm (2/3 cup) crème fraîche
  • 1 tsp Dijon mustard
  • Thickly sliced sourdough bread
01   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.
02   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.
03   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.
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