Ingredients
• 30g butter
• 1 bunch English spinach, trimmed, washed, dried
• 2 garlic cloves, crushed
• Melted butter, to grease
• 2 green onions, thinly sliced
• 1/3 cup (35g) coarsely grated cheddar
• 4 large free-range eggs
• 1/3 cup (80ml) thin cream
Method
1. Preheat oven to 180°C. Melt the butter in a large frying pan over high heat until foaming. Add the spinach and garlic and cook, tossing the pan occasionally, for 2-3 minutes or until spinach just wilts. Remove from heat. Season well with salt and pepper.
2. Brush four 3/4-cup (185ml) capacity ramekins with butter to grease. Divide the spinach evenly among the ramekins. Sprinkle with green onions and cheddar. Carefully crack an egg into a small dish, then tip into the ramekin. Repeat with remaining eggs. Drizzle with cream, being careful not to drizzle over the yolk. Season with salt and pepper.
3. Place the ramekins in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins. Bake in the oven for 8-10 minutes or until the white is set and yolk is still runny, or until cooked to your liking.
4. Remove ramekins from the oven and serve immediately with buttered toast, if desired.
