Spinach baked eggs with toast

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Spinach baked eggs with toast
Serves 2
1 tbsp olive oil
Spinach leaves
1 tbsp sun-dried tomatoes, chopped
50g Gouda cheese, grated
1 tbsp fresh basil leaves, chopped
Salt and black pepper
2 eggs

To serve:
Toast
  1. Preheat the oven to 180°C/160 ̊C fan/ gas mark 4 and lightly coat two ovenproof ramekins with the oil.
  2. Heat the spinach in a frying pan over a medium heat until wilted. Plunge in a bowl
    of ice water, then squeeze out as much moisture as possible.
  3. Place the spinach in a bowl with the tomatoes, cheese and basil. Season well with salt and pepper.
  4. Divide between the ramekins and crack one egg into each dish. Season with salt and pepper and place on a baking tray. Bake in the oven for 7-10 minutes until the whites are set but the yolks are still runny. Serve right away with toast.

Per serving: 233kcals, 19.8g fat (7.7g saturated), 2.2g carbs (0.8g sugars), 12.8g protein, 0.8g fibre, 0.245g sodium