Description
Creamy baked eggs
Ingredients
Scale
450g spinach
2 tsp olive oil
2 garlic cloves, thinly sliced
1 tsp chilli flakes
50g Italian ricotta
½ lemon, zest
pinch ground nutmeg
4 eggs
2 pitta breads, cut into 2cm strips
Instructions
- 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.
- 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.
- 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.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 463