- 100g baby spinach , roughly chopped
- 4 tbsp fresh pesto
- 100ml double cream
- 1 tbsp finely grated gruyère (or vegetarian alternative)
- 4 medium eggs
- STEP 1
Heat oven to 200C/180C fan/gas 6. Mix together the spinach, pesto, cream and some seasoning, and tip into 2 individual shallow ovenproof dishes. Sprinkle the cheese over the top. Make 2 shallow hollows in the mixture in each dish and break an egg into each hollow. Bake in the oven for 10-12 mins until the whites are set and the yolks are still runny.
Recipe from Good Food magazine, October 2015