Eggs baked in creamy spinach & leeks
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
4
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Course
Breakfast
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Cuisine
Mediterranean
Eggs baked in creamy spinach & leeks
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Eggs baked in creamy spinach & leeks are a delicious alternative to shakshuka.
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Ingredients
- butter 60 gm
- 1 cup leek finely sliced
- 1 clove garlic crushed
- 400 baby spinach
- ½ cup cream
- pinch nutmeg freshly grated
- salt
- black pepper
- 4 egg free-range
Instructions
- Pre-heat the oven to 200C/400F
- Melt the butter in a large non-stick frying pan and sauté the leeks until soft, about 5 minutes.
- Add the garlic and cook for a further minute. Add the spinach and cook for a few minutes until wilted. Add the cream and nutmeg, salt and pepper and stir until it has thickened slightly.
- Empty into an oven-proof skillet or baking dish and make 4 indentations for the eggs. Break the egg into a ramekin and then tip this into the holes.
- Bake for around 20 – 25 minutes and until the whites are cooked through.
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