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Baked eggs en cocotte - florentine-style

Frank Bordoni from Great Food Bites
For a simple yet delicious dish, try Frank Bordoni's baked eggs, cooked on a bed of spinach

Baked eggs en cocotte - florentine-style

Method

1. Preheat the grill or the oven at 180C/gas 4. Heat the olive oil with the garlic in a frying pan. Add the spinach and season with nutmeg, salt and freshly ground pepper. Fry for 2-3 minutes, mixing well.

2. Divide the spinach among 4 ramekins or cocottes and top with crème fraiche.

3. Crack an egg into each ramekin, sprinkle with the breadcrumbs and, place under a hot grill or in the oven until the eggs are cooked and set to your liking and the top is brown and crunchy. Serve hot.

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Serves: 4

Prep: 10 min
Cook: 10 min

Ingredients
5ml Olive oil
1 garlic clove, crushed
250g Spinach, roughly chopped and blanched
1 pinch grated nutmeg
1 pinch sea-salt and freshly ground pepper
2 tbsp crème fraîche, low fat
4 Eggs
3 tbsp wholemeal breadcrumbs