Spinach And Tomato Coddled Eggs

• 3 ounces baby spinach leaves Trimmed
• 3 tomatoes Quartered
• salt
• pepper
• 4 teaspoons worcestershire sauce
• 4 eggs Size 3
• 1/4 pint soured cream
• 2 slices wholemeal bread
• 1 ounce butter
• 1 tablespoon vegetable oil
• parsley sprigs to Garnish

1. Preheat the oven to 350 F, 10 minutes before cooking the eggs.
2. Arrange the spinach in the base of four oven-proof ramekin dishes.
3. Add the tomatoes, then season well.
4. Add 1 teaspoon Worcestershire sauce to each ramekin, then carefully break in an egg. Spoon the soured cream around each egg, then place the ramekins in a shallow baking tin half filled with hot water.
5. Cover and cook in the oven for 35 minutes or until the eggs are set.
6. Meanwhile, cut each slice of bread into triangles or strips.
7. Melt the butter and oil together in a frying pan, then fry the bread, turning once, for 5 mins, or until crisp and golden.
8. Place the ramekins on a serving plate and arrange the fried bread around the dishes. Garnish with the parsley sprigs and serve immediately.

baby spinach, tomatoes, salt, pepper, worcestershire sauce, eggs, soured cream, wholemeal bread, butter, vegetable oil, parsley sprigs

Taken from www.yummly.com/recipe/Spinach-and-Tomato-Coddled-Eggs-1675151 (may not work)