I haven’t been out for brunch in such a long time, it used to be a regular thing before Rhys was born, how times have changed.
The full English used to be the staple for breakfast on a Saturday even if we stayed at home. The bloke used to do some mean poached eggs, with the softest centres on five grain toast, and it would set me up for the rest of the day, not to mention get me over the hangover.
Well hangovers (fortunately) seem to be a rare occurrence these days, but still I kept thinking, its all too hard, with a little one running around. . . well I was determined to find a way to bring it back, my aim was to use one dish (ok and a small pan for the spinach) but create a simple yet impressive dish, that required minimal dishes, and this is what I came up with.
Baked eggs on spinach
You will need
4 cubes of spinach (frozen, you know the type you get with the spinach cubes)
4 tbsp cream
salt/ pepper to taste
1 tsp butter
2 tsp Parmesan
Defrost spinach, and place in a pan with butter. Add salt and pepper and saute. Place spinach in ramekins. Crack two eggs on top of each ramekin. Add 2 tbsp of cream to each ramekin. Sprinkle one tsp of Parmesan on each and bake for 15mins at 180C or until golden. Crack pepper on top and serve with five grain bread.