Baked Eggs With Spinach & Parmesan

• 2eggs
• . 2oz/50g baby spinach leaves
• . Small knob of butter
• . Tiny pinch nutmeg
• . 14 tablespoons of pouring cream
• . 1oz/15g grated parmesan cheese
• . Cracked black pepper

1. 1. Select four small ramekins or oven proof dishes.
2. 2. Wash the spinach leaves and dry them thoroughly with some clean linen.
3. 3. Heat a frying pan with a small knob of butter and add the spinach to the pan and cook over a high heat for approximately one minute until the spinach has all wilted down.
4. 4. Once this has happened sprinkle the spinach with a tiny pinch of nutmeg-not too much now or it makes the dish very highly flavoured which is undesirable.
5. 5. Transfer the spinach to a fine sieve and allow it to drain of all the excess liquid. Push the spinach with the back of a spoon if that helps.
6. 6. Preheat the oven to 190C/375F/Gas Mark 5
7. 7. Divide the spinach over the base of the four ramekins and then crack two eggs on top of each portion of spinach.
8. 8. Pour 1 tablespoon of cream on top of each batch of the eggs and then divide the grated parmesan between the four dishes.
9. 9. Put the ramekins on a flat baking sheet and bake for approximately 15 minutes or until the eggs have just set.
10. 10. Serve immediately with slices of well buttered toast.

baby spinach, knob of butter, nutmeg, pouring cream, parmesan cheese, pepper

Taken from www.epicurious.com/recipes/member/views/baked-eggs-with-spinach-parmesan-50061711 (may not work)