This is a recipe I love having for brunch…it’s right up there with Eggs Benedict. And you can easily make a vegetarian or meaty version.
You will need (to serve 4):
- 4 ramekin dishes
- 200g washed spinach
- 50g butter
- 4 slices of streaky bacon OR 8 chestnut mushrooms
- 4 eggs
- 4 tbsp double cream
- truffle oil (optional)
- Preheat oven to 180ºC/Gas 4.
- Melt the butter over a medium heat and add the spinach with a grind of salt and pepper. Cook until the spinach is just wilted and use it to line the four ramekins.
- Using the buttery pan (I sometimes add a little more) fry the bacon or mushrooms, depending if you’re going veggie or not. Arrange on top of the spinach.
- Make a small well in the middle of each dish and crack in an egg. Drizzle a tbsp of cream over the top of each, avoiding the yolk and a drizzle of truffle oil if you’re feeling decadent. Season well with salt and pepper.
- Carefully put the dishes in a baking tray and fill with warm water so it comes about halfway up the sides of the ramekins.
- Bake in the oven for 6-10 minutes until the white of the eggs are just set.
- Carefully remove from pan (I must admit, I use a chicken baster to get out most of the water then lift out the ramekins).
- Eat with thick toast, sourdough bread is lovely with this dish.