Baked eggs recipe

87 ratingsRate
  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 161 calories / serving
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Florentine baked eggsHERO

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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  • Ingredients

  • 100g (3┬Żoz) marinated peppers
  • 300g (10oz) spinach, washed
  • 4 large eggs
  • whole nutmeg
  • slices of toasted ciabatta to serve
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  • Calories
    161
    9%
  • Sugar
    8g
    9%
  • Fat
    10g
    15%
  • Saturates
    2g
    10%
  • Salt
    1.8g
    30%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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