Perfect eggs for 10 No problem! make it easy and more special with these little potted treasures of baked eggs with spinach, herbs and sour cream served with garlic bread fingers.
- Preheat oven to 180°C. Place ten 185ml (3/4-cup) ramekins or ovenproof dishes on a baking tray. Divide the spinach among the ramekins. Combine the sour cream, milk, tarragon and sage in a small bowl.
- Break 2 eggs into each ramekin. Spoon over the sour cream mixture. Season. Bake for 15 minutes or until the eggs are cooked to your liking.
- Meanwhile, preheat grill on medium-high. Place the bread on a baking tray. Brush with butter. Sprinkle with garlic. Cook under grill for 1 minute each side or until golden.
- Serve the toast with the potted eggs.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set