A simple dish which can be easily whipped up on a weekend morning. Serve alongside some delicious, fresh Hambleton bread with lashings of luxury jersey butter.
Mix up the spices to try something new or add in crispy bacon or a vegetarian alternative for the ultimate treat.
- Fresh Spinach – 1.2kg
- 2 x Tablespoons of Olive Oil
- Unsalted Butter – 60g
- Double Cream – 240ml
- 4 x Large Free Range Eggs
- Parmesan – 80g – Freshly Grated
- 4 x Cloves of Fresh Garlic – Minced
- 1 x Teaspoon of Chilli Flakes
- ½ x Teaspoon of Ground Nutmeg
- ½ x Teaspoon of Smoked Sea Salt – Extra if Needed
- ½ x Teaspoon of Black Pepper– Extra if Needed
Preheat the oven to 200°c.
In a large pan, add in 15g of your butter and 2 tablespoons of olive oil. Add in your spinach, you may have to do this in batches and allow time for it to reduce before adding more.
Once all of the spinach has wilted, use a colander or sieve to press out any excess liquid.
Put your spinach back into the pan with the rest of the butter and minced garlic and season with your nutmeg, chilli flakes, pepper and smoked salt. Now stir to combine and make sure everything’s evenly coated.
In a separate small pan, simmer your double cream on medium – high for a minute or two or until it has thickened slightly, stirring occasionally. This helps mellow out your cream when using in a savoury dish.
Pour your heated cream into the spinach mix and combine.
In a large ovenproof dish or several smaller ones, add in your spinach and using the back of a spoon make dents for your eggs.
Crack your eggs into the hollows, top with the freshly grated parmesan and season with extra smoked salt and pepper to taste.
Bake for 15 minutes or until the eggs are done to your likeness. Remove and serve immediately alongside some freshly toasted Hambleton bread with lashings of luxury jersey butter.