Since we moved into our current home, almost fourteen years ago, we've always had many different pets fighting for a little space against the backdoor. Dogs, cats, ducks and hens have all stated their claim over the years. Like all families, some days their personalities have caused them to clash, but overall they live quite happily in the outdoors together. Throughout the years, we've been ever so lucky to have a steady supply of fresh eggs, and somehow the ones gathered from the garden always seem to taste the best. A little fresh egg is also ever so nutritious, and when paired with brown soda bread it's rather filling too. This baked egg recipe, I'm sharing today, only takes minutes to prepare, and makes for a tasty breakfast, lunch or supper.
Baked Eggs with Spinach & Soda Bread
Ingredients
Knob of butter
4 slices of brown soda bread, without the crust
100g spinach leaves
4 eggs, free-range organic
40g cheddar cheese
Method
- Pre-heat the oven to 200°C / fan 180°C / gas mark 6. Grease the inside of four small ramekins with a little butter.
- Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Once cool enough to touch, squeeze out any excess water.
- Using a scone cutter, cut out 4 circles from the bread that will fit the bottom of the ramekins. Butter each piece and place one, buttered side up, in each of the ramekins and press into place. From the remaining scraps of bread line the sides of the ramekins to make a thin wall.
- Divide the spinach between the four bread-lined ramekins, and press down well.
- Carefully crack an egg into each. Grate over a thin layer of cheese.
- Place on a baking tray and then into the preheated oven for 12-15 minutes. Enjoy.
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