Baked Eggs With Spinach And Tomato - cooking recipe

Ingredients

3.5 oz spinach leaves, coarsely chopped
4 None eggs
1/2 None tomato, deseeded, diced
2 tsp fresh parsley, finely chopped
None None whole wheat toast, to serve

Preparation

Cover spinach with boiling water. Set aside for 1-2 mins, until wilted. Drain. Distribute between 4 - 6 oz ramekins.
Gently crack an egg into each ramekin and season. Microwave on high for 40 seconds, until just set. Top with tomato and parsley. Serve with toast.