A great breakfast or brunch idea these Creamy Spinach and Egg Pots with Turkish Fingers are truly delicious - and on the table in under 30 minutes.
- Preheat oven to 180C or 160C fan-forced. Tear spinach leaves into smaller pieces and place into four 1 cup-capacity ramekins. Don’t worry if they look too full, as the spinach will shrink when it’s cooked.
- Pour 2 tablespoons of cream into each ramekin. Sprinkle with parmesan. Make a “nest” in the centre of each and carefully break an egg into it, trying not to break the yolk.
- Place ramekins onto an oven tray. Bake for 12 mins, or until the white has set. Meanwhile, toast bread, then cut it into fingers. Serve egg pots with the Turkish fingers for dipping.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set