Creamy Spinach Baked Eggs, Mustard Gruyere Toast

 

A very simple brunch idea, this serves one but can easily be doubled or tripled- just cook in a larger dish. I have used frozen spinach here and find it a much more ergonomic purchase than fresh unless you’re going to use it all at once (for example for a cannelloni). It’s a staple in my freezer and can be used in so many dishes.

RECIPE

Ingredients:

  • 1 egg
  • 4 balls of frozen spinach
  • 100ml cream
  • 2 tablespoons cream cheese
  • 50g gruyere
  • Nutmeg
  • Slice of bread
  • 1 tablespoon mustard of your choice (I used Dijon)
  • Salt and pepper

METHOD

  1. Heat the oven to 180C. Place the spinach in an ovenproof dish and microwave for one minute.
  2. Stir in the cream, cream cheese and season with a grating of nutmeg, salt and pepper.
  3. Make a well in the centre and crack in the egg.
  4. Top with slices of gruyere (leaving some for the toast). Bake for around 8 minutes or until the egg is cooked to your liking.
  5. Meanwhile, toast the bread. Spread a thin layer of mustard on the toast and top with the gruyere. Grill until bubbling.

TIPS

  • Instead of spinach you could use kale, broccoli or shredded Brussel sprouts! Just microwave first for 1 minute in a tablespoon of water to soften and follow the recipe as normal.
  • Lower the fat content by using light cream cheese and half fat creme fraiche or yoghurt.
  • Change it up by spreading the toast with pesto instead of mustard.

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