Baked Spinach And Eggs

Name: Baked Spinach And Eggs
Ingredients: 6.5 oz spinach leaves, stems removed; 1 tbsp butter; 1/2 tbsp all-purpose flour; 2 cups 2% milk; 1.5 oz cheese, grated; 1/4 tsp ground nutmeg; 6 None eggs, at room temperature; 4 None spring onions, finely chopped; 1 pinch cayenne pepper; 4 slices sourdough bread, toasted, lightly buttered, to serve

10 ingredients

3 steps

Ingredients

6.5 oz spinach leaves, stems removed
1 tbsp butter
1/2 tbsp all-purpose flour
2 cups 2% milk
1.5 oz cheese, grated
1/4 tsp ground nutmeg
6 None eggs, at room temperature
4 None spring onions, finely chopped
1 pinch cayenne pepper
4 slices sourdough bread, toasted, lightly buttered, to serve

Directions

1

Preheat oven to 350°F. Grease 4 - 8.5 oz ramekins. Combine spinach and 1 tbsp water in a saucepan over medium heat. Cook for 3 mins, or until wilted. Drain and let cool. Squeeze excess liquid from spinach. Chop coarsely.
2

Melt butter in a small saucepan. Add flour and cook for 1 min, or until bubbling. Gradually whisk in milk. Increase heat and cook, stirring constantly, until mixture boils and thickens slightly. Remove from heat. Add cheese and nutmeg. Whisk in 2 eggs then add spinach and onions. Distribute between prepared ramekins.
3

Using the back of a spoon, make a slight indent in the center of each dish. Break an egg into each indent. Place ramekins on a baking tray and sprinkle with cayenne pepper. Bake for 18-20 mins, or until eggs are just set. Let cool for 5 mins before serving with buttered toast.