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Spinach and ricotta baked eggs
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Enjoy a Popeye moment with this iron-rich recipe, ideal for any time of day. Add a little smoked salmon on the side for extra pizzazz.
450g essential spinach
2 tsp olive oil
2 garlic cloves, thinly sliced
1 tsp chilli flakes
50g Italian ricotta
½ lemon, zest
pinch ground nutmeg
2 essential pitta breads, cut into 2cm strips
1. Preheat the oven to 200˚C, gas mark 6. Boil the kettle. Put the spinach in a colander in the sink, then pour over the boiling water so the spinach starts to wilt. Leave to drain for 5 minutes, then gently squeeze out any excess water.
2. Heat 1 tsp oil in an ovenproof frying pan over a medium heat. Add the garlic and chilli flakes and cook for 30 seconds. Add the wilted spinach, season and stir to combine. Reduce the heat, then transfer ¹⁄ ³ of the mixture to a glass jug. Add 2 tbsp ricotta and use a stick blender to whizz until smooth, then return to the frying pan and mix in. Stir through the lemon zest and nutmeg.
3. Make 4 wells in the spinach mixture and crack the eggs into the holes. Remove from the heat and dot the remaining ricotta around the pan. Transfer to the oven and bake the eggs for 12-14 minutes, until the whites are set and the yolks are cooked to your liking. Meanwhile, put the pitta strips on a baking sheet, drizzle with the remaining 1 tsp oil, season and bake for 8-10 minutes. Serve the eggs straight away with the pitta chips for dunking.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
3.2μg Vitamin D
This recipe was first published in October 2019.