Baked Eggs with spinach and Parmesan cheese

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

To make this dish you need eight ovenproof ramekins (soufflé cups), about 9 cm (3½ in) diameter and 5 cm (2 in) deep. Serve the eggs as soon as they come out of the oven as they rise beautifully, like a soufflé, but will fall quickly.


  • Butter to grease
  • cups (405 g/13 oz) English spinach leaves, blanch


PREHEAT THE OVEN to 200°C (390°F). Butter the ramekins and place a little spinach in the bottom of each. Season with salt and pepper and add ½ tablespoon Parmesan cheese to each dish. Break