Baked eggs recipe

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Florentine baked eggsHERO
  • Rating: 2 stars
  • Cost per serving: £1.02
  • 5 mins to prepare and 20 mins to cook Takes: 5 mins to prepare and 20 mins to cook
  • 4 Serves: 4

Preheat the oven to Gas 5, 190°C, fan 170°C.

Drain the peppers and use a little of the oil to grease four ramekin dishes. Set the remaining oil aside. Put the spinach into a large pan and season with salt and freshly ground black pepper. Cook, covered, for 2-3 minutes until wilted. Drain, squeeze out excess water and chop finely.

Heat 1tbsp of the reserved oil from the peppers in a pan. Add the spinach and cook for 1min, stirring. Add the chopped peppers and season. Divide the mixture among the four ramekins, making a hollow in the centre of each.

Crack an egg into each hollow and grate a little fresh nutmeg on top. Stand the ramekins in a roasting tin and pour in enough boiling water to come halfway up the sides. Cover the tin loosely with foil and bake the filled ramekins in the oven for 12-15 minutes until the eggs are just set. Serve with toasted ciabatta.

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  • 100g (3½oz) marinated peppers
  • 300g (10oz) spinach, washed
  • 4 large eggs
  • whole nutmeg
  • slices of toasted ciabatta to serve
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1 of you five-a-day Each serving contains
  • Calories 161 9%
  • Sugar 8g 9%
  • Fat 10g 15%
  • Saturates 2g 10%
  • Salt 1.8g 30%
of an adult's Reference Intake amount. Find out more
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