Baked egg and spinach pots

This is a great weekend lunch recipe- something a bit different but still simple, and really tasty! We (my boyfriend Jim and I) often try to scope out a new lunch time recipe for Sundays, and this one was this weeks. 

Serves 2

Ingredients

160g bag of spinach

8 cherry tomatoes, quartered 

50g Parmesan cheese, grated

20g butter, melted

Pinch salt and pepper 

4 medium eggs 

1 large French bread stick/ baguette 

Approx 20 large basil leaves and good quality extra virgin olive oil, OR, basil infused olive oil 

Method

1. Preheat the oven to 180 fan.

2. Boil the kettle and pour it over the spinach in a colander to wilt it down, squeeze out excess water by pressing down with the back of a spoon.

3. Transfer the spinach into a mixing bowl, stir through the butter, Parmesan, tomatoes and salt and pepper.

4. Divide the spinach mixture between 4 ramekins and press down in the middle to form a little well.

5. Crack an egg into the middle and bake for 10 minutes or until the egg whites are just set. 

6. Meanwhile, slice the bread on the diagonal and lightly grill to toast. Take bunches of approx 5 basil leaves at a time and rub them onto the bread, then drizzle with the olive oil. OR just drizzle with basil infused olive oil. 

7. Dig in and spread the goods onto your toasts! Enjoy!