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    Baked eggs with creamy nutmeg spinach

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    Baked eggs with creamy nutmeg spinach

    1 of your 5 a day. Great for supper or brunch.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    • 250g pack essential Waitrose Spinach
    • 25g butter
    • 1 tbsp plain flour
    • 150ml semi-skimmed milk
    • ¼ tsp grated nutmeg
    • 4 Waitrose Free Range Columbian Blacktail Medium Eggs
    • 2 tbsp Waitrose Half Fat Crème Fraîche
    • Grated vegetarian Cheddar, to serve (optional)

    Method

    1. Preheat the oven to 200°C, gas mark 6. Cook the spinach in boiling water for 1 minute, drain and refresh under cold water. Squeeze out all the water with your hands and chop finely. Heat the butter in a small pan, add the flour and cook for 1 minute. Off the heat, stir in the milk a little at a time, then bring to the boil and stir until thick and smooth.
    2. Stir the chopped spinach into the sauce and add nutmeg and seasoning. Spoon into the base of 2 large ramekins (250ml ramekins or larger) or shallow gratin dishes. Make shallow wells in the spinach, then break 2 eggs into each. Spoon over the crème fraîche and scatter with the grated Cheddar if using.
    3. Place in a roasting tin filled with hot water and bake in the oven for 12–15 minutes until the eggs are set. Serve with crusty bread.

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    Cook's tips

    Add cubes of quickly cooked pancetta or chorizo to the spinach for a meaty version of this dish.

    Drinks recommendation

    The creaminess here suits a Chardonnay, but the nutmeg lends itself to something that’s refreshing, but not too dry. This Australian white from our Virtue range is absolutely perfect: Virtue Chardonnay/Colombard, S Australia.

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