BAKED SPINACH EGG CUPS WITH SUNDRIED TOMATOES ON BAGUETTE

It may be hard for an egg to turn into a bird: it would be a jolly sight harder for it to learn to fly while remaining an egg. We are like eggs at present. And you cannot go on indefinitely being just an ordinary, decent egg. We must be hatched or go bad.- C. S. Lewis

Okay the ingredient list may seem a little generous in terms of calories with all the egg, cheese and butter but you can lighten or weigh down the ingredients as you like. You can take the yolk out of the eggs being baked (and thus take out most of the saturated fat in the egg) and reduce the butter to just a couple of spoons for flavour.  You can get rid off the sundried tomato and cheese toast on the side entirely. But with or without adjustments this can be a great snack to come home to in the evening (with a good dose of spinach) or a side that you can bake for each guest if you're arranging lunch or dinner.

 

 

Serves 4

Adapted from Good Food Magazine

 

What you’ll need:

400 gm spinach

100 gm parmesan

100 gm basil

50 gm sundried tomatoes (finely chopped)

30 gm butter

4 eggs

Slices of baguette

Salt and pepper to season
 

How to:
 

1. Cut off the stalks and put it into a pan. Cook till the spinach wilts.
 

2. Take out the spinach, drain the water and then pop it back in the pan with the butter. Stir and cook till the spinach is well coated in butter.

 

3. Heat the oven to 190°C.

 

4. Line the inside of 4 cups with the spinach. Make a depression and crack an egg into each cup. Season with salt and pepper – add some butter if you’re feeling indulgent.
 

 

5. Mix the grated cheese, salt, pepper and sundried tomatoes in bowl.
 

  

6. Use some of the mixture to top the spinach cups if you want – if you want to keep the spinach cups low fat then use the mixture to top slices of baguette and toast.

 

7. Bake the spinach cups for about 10 minutes (till you see the eggs set).
 

8. Serve with the cheesy baguette slices.