Friday, 14 September 2012

Baked Dippy Eggs with Supergreens

The weekend's coming! Great excuse for brunch.  This is my new favourite way to eat eggs.  Are you making the yummy sound yet?


Baked Dippy Eggs with Supergreens

2 small ramekins
2 eggs
a knob of butter
A handful of spinach
4 Asparagus Spears (pre-cooked in some boiling water)
2 tablespoons cream
salt and pepper
Parmesan cheese – small amount for grating.

Pre heat the oven to 170 degrees

- Butter both the ramekins

- Spread a few spinach leaves at the bottom of each ramekin (you can put quite a few as they wilt down into almost nothing, so even if it looks a lot, it won’t be).

- Chop the Asparagus spears into 1 inch long pieces and discard the thick ‘woody’ stalk of the Asparagus spear.

- Lay the Asparagus pieces neatly over the top of the spinach.

- Spoon a tablespoon of cream over each spinach and asparagus mixture

- Carefully break one egg over each ramekin.

- Salt and pepper to taste.

- Pop into a preheated oven for 15 – 20 minutes depending upon how runny you like the egg.  Make sure the white is cooked.

- Take out of the oven and grate over a little Parmesan.

Cut toast into slices (Soldiers) and dip in and enjoy.

1 comment:

  1. This is genius! I love the sound of this. I bet it's soooo decadent.