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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Baked Eggs with Spinach Ingredients:
350 g spinach |
25 g butter |
25 g plain flour |
300 ml milk |
100 g cheddar cheese |
2 teaspoons mustard |
4 eggs |
potato |
Directions:
1. Preheat the oven to 190°C Rinse the spinach in plenty of cold water, then drain. Cook the spinach in a large pan, without adding water, until it wilts. Drain in a colander, pressing with the back of a large spoon to extract as much water as possible. Chop roughly.
2. Melt the butter in a small pan, then stir in the flour. Cook, stirring all the time, over a low heat for 1 minute. Remove from the heat and whisk in the milk. Bring to the boil, whisking all the time, and simmer for 1 minute.
3. Remove from the heat, stir in the cheese, mustard and chopped spinach, and season well. Put in an ovenproof dish.
4. Make four holes in the surface. Break the eggs one at a time into a small container and gently tip them into the holes. Bake for about 20 minutes or until the whites are set. Serve with new potatoes or crusty bread.
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