Baked Eggs With Spinach And Parmesan - cooking recipe

Ingredients

butter, to grease
1 tablespoon olive oil
200 g baby spinach leaves
sea salt
fresh ground black pepper
4 tablespoons grated parmesan cheese
8 eggs
4 tablespoons cream
extra parmesan cheese

Preparation

Preheat oven to 200d Celsius Lightly grease 4 ramekins (about 9cm diameter) and place on a baking tray.
Heat a medium sized fry pan over a moderate heat and add the oil to the pan, then add the spinach and season with salt and pepper.
Cook until the leaves are just softened.
Drain the spinach in a colander and as soon as spinach is cool enough to handle, squeeze out excess liquid.
Divide the spinach between the ramekins and break two eggs on top of the spinach.
Pour one tablespoon of cream over the eggs and sprinkle with one tablespoon of parmesan.
Bake for 10-12 minutes or until the eggs are set and puffed up.
Serve immediately with toast.