Baked Eggs with spinach and Parmesan cheese

Name: Baked Eggs with spinach and Parmesan cheese
Yield: Serves 8
Ingredients: 16 eggs; 4 tablespoons grated (shredded) Parmesan cheese; Wholemeal (wholegrain) toast to serve; Sea salt and freshly ground black pepper to taste; 4 tablespoons light (single) cream; Butter to grease; 1¾ cups (405 g/13 oz) English spinach leaves, blanched and squeezed dry; Parmesan cheese, extra

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Taste of Australia

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.

Ingredients

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

Breakfast
Vegetarian

Method

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