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Spinach baked eggs with parmesan & tomato toasts

Name: Spinach baked eggs with parmesan & tomato toasts
Cook time: 1500 s
Total time: 1800 s
Yield: 6
Cuisine: European
Ingredients: 50 grams NESTLE UNSALTED BUTTER; 4 grams Egg whole raw fresh; 12 slices Bread french or vienna (includes sourdough); 400 grams Spinach raw; 2 tablespoons Tomatoes sun-dried; 2 tablespoons Cheese parmesan low sodium

30'

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Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Breakfast

European

Treenut-Free

Ingredients

Servings

- 6 Portions +

NESTLE UNSALTED BUTTER

50 grams NESTLE UNSALTED BUTTER

Egg, whole, raw, fresh

4 grams Egg, whole, raw, fresh

Bread, french or vienna (includes sourdough)

12 slices Bread, french or vienna (includes sourdough)

Spinach, raw

400 grams Spinach, raw

Tomatoes, sun-dried

2 tablespoons Tomatoes, sun-dried

Cheese, parmesan, low sodium

2 tablespoons Cheese, parmesan, low sodium

Spinach baked eggs with parmesan & tomato toasts

Nutri value

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Instructions

3 Steps

30'

Total

Preparation

25'

Cooking

Waiting

Step by step

1 of 3

10'

Step 1

Heat oven to 190C/fan 170C/gas 5.
chop the tomatoes finely and mix in butter also add cheese and mix, keep aside.
Wash the spinach and trim off any thick stalks. Put into a large pan, then cook, covered, until the spinach is wilted, about 2-3 mins. Drain well, pressing out all excess water, then return to the pan with about a quarter of the butter, stirring until the spinach is glistening.

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2 of 3

15'

Step 2

Heat grill to high. Divide the spinach between 4 buttered ramekins, then break an egg into each. Season with salt and pepper, then top with a slice of butter. Bake for 10-12 mins, until the eggs are just set.

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3 of 3

Step 3

Grill the bread on one side until crisp, then spread the untoasted side with the remaining butter and grill again until crisp.
Serve the eggs with the toast on the side.

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