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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
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One-tray brunch bake