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Eggs and Spinach Nests   Veg   HT   British    30mins

Serves 4    Hot   Vegetarian  Vegetables    Hors d'oeuvre  Starter  Appetizer   Gluten Wheat Free   Britain  Europe



4 Eggs

250g/9oz Fresh Young Spinach leaves

25g/1oz Butter

Salt and Pepper

4 tbsp Double Cream

Extra butter for greasing

Cayenne Pepper for garnishing




1. Preheat the oven to 190C, 375F, Gas mark 5 and grease 4 individual ovenproof ramekins.


2. Melt the butter in a pan, add the spinach and cook gently for 5-8 minutes, or until tender. Season with salt and pepper.


3. Divide the spinach between the four ramekins then break 1 egg into each dish on top of the spinach.


4. Place the ramekins on a baking tray and bake in the oven for 10 minutes, until the egg whites start to set.


5. Remove from the oven and spoon 1 tablespoon of cream over each egg. Return to the oven and bake for a further 5 minutes.


6. To serve - remove from oven, sprinkle with a little cayenne and serve immediately.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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