Spinach baked eggs with toast

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Preheat the oven to 180°C/160 ̊C fan/ gas mark 4 and lightly coat two ovenproof ramekins with the oil.
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.
Place the spinach in a bowl with the tomatoes, cheese and basil. Season well with salt and pepper.
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

By easyFood