Baked eggs with creamy spinach

 

Ingredients

300g baby spinach
2 tablespoons crumbled boursin (or cream cheese, with chopped garlic and chives)
4 tbs cream
4 eggs
  
Buttered toast, to serve

Method

Preheat oven to 180°C/160°C fan-forced. Lightly grease four 3/4 cup-capacity ovenproof dishes.


Place spinach in a microwave-safe bowl. Microwave on high (100%) for 1 minute 30 seconds or until just wilted. Transfer spinach to a sieve. Using the back of a spoon, press down on spinach to drain excess liquid.


Divide spinach between prepared dishes. Sprinkle each with cheese and add a tablespoon of cream.
 
Gently crack 1 egg into each dish. Season with salt and pepper. Place dishes on a baking tray. Bake for 16 to 18 minutes or until eggwhite is just set. Remove from oven. Stand for 2 minutes. Serve with toast.



Note: I love love love my new little mini baking dishes - they are sooo cute!!