Chef Dhakal

-free eggs Baked eggs Florentine

I completely love eggs and this dish of eggs nestling on a mound of creamy spinach makes a perfect lunch for me. Protein, greens and a nice touch of Savour from the Parmesan-what more could you want?

1 Preheat the oven to 180°C/Fan 160°C/Gas 4. Lightly grease 4 ramekins with butter and set them aside.

2 Melt the butter in a large saucepan, add the onion and fry it over a medium heat until softened. Add the spinach, a few handfuls at a time, and let it wilt. Tip the spinach into a colander and squeeze out any excess liquid, then tip it back into the pan. Add the crème fraiche, then season well with freshly grated nutmeg, salt and pepper.

a Divide the spinach mixture between the prepared ramekins. Make a dip in the middle of each and carefully crack in an egg, then scatter grated Parmesan over the top.

4 Place the dishes on a baking tray and bake for 15-20 minutes or until the egg whites are set but the yolks are still runny. Serve hot with some sourdough toast if you like

Serves 4

298 calories per serving

15g butter, plus extraor

1 onion, finely chopped 400g baby spinach

8 tbsp crème fraiche

grinding of fresh cutting

4 eggs

2 tbsp freshly grated Pam cheese

salt and black pepper

Time check

Prep: 10 minutes

Cooking: 15-20 minu

24

Light Meals and Soups