Spinach baked eggs

Serves 4
1 onion
1 garlic clove
1 tbsp. butter or margarine
800g fresh leaf spinach
Salt and pepper
Freshly grated nutmeg
8 baguette slices
100g Gouda cheese slices
4 sprigs parsley
4 medium eggs

Peel the onion and garlic and chop finely. Melt the butter in a pan.  Fry the garlic and onion for 4min. Add the spinach and cover for a few minutes. Season with salt and nutmeg. Cover the baguette slices with cheese and bake in a preheated oven (225◦C/gas mark 7) for 5min. Chop the parsley finely. Divide the spinach among 4 small, round ovenproof dishes. Crack an egg into each and cook for 10min at 150◦C/gas mark 2. Season with salt and pepper. Sprinkle the baguettes with pepper and parsley and serve with the baked eggs.

Other spinach recipes in the Mar/Apr 2013 issue include:

• Spinach roulade
• Spinach baked eggs
• Spinach and stilton pancakes
• Spinach and date filled chicken fillets
• Spinach and goat cheese rolls
• Spinach and sorrel soup

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