Baked Eggs With Spinach And Parmesan

• butter, to grease
• 1 tablespoon olive oil
• 200 g baby spinach leaves
• sea salt
• fresh ground black pepper
• 4 tablespoons grated parmesan cheese
• 8 eggs
• 4 tablespoons cream
• extra parmesan cheese

1. Preheat oven to 200d Celsius Lightly grease 4 ramekins (about 9cm diameter) and place on a baking tray.
2. Heat a medium sized fry pan over a moderate heat and add the oil to the pan, then add the spinach and season with salt and pepper.
3. Cook until the leaves are just softened.
4. Drain the spinach in a colander and as soon as spinach is cool enough to handle, squeeze out excess liquid.
5. Divide the spinach between the ramekins and break two eggs on top of the spinach.
6. Pour one tablespoon of cream over the eggs and sprinkle with one tablespoon of parmesan.
7. Bake for 10-12 minutes or until the eggs are set and puffed up.
8. Serve immediately with toast.

butter, olive oil, baby spinach leaves, salt, fresh ground black pepper, parmesan cheese, eggs, cream, extra parmesan cheese

Taken from www.food.com/recipe/baked-eggs-with-spinach-and-parmesan-102460 (may not work)