Recipe: Spinach Baked Eggs with Tomato & Parmesan Bagel

This was only my second time trying baked eggs – the first was a bit of a mess (2 large eggs into 2 small avocados – not advised!). Anyhow, this time it came out lovely!

20150803_135914_resized

Ingredients:

One bag of spinach

Tomato puree (to taste)

2 eggs

One mini multiseed bagel (or roll of choice)

2 tsps of parmsan

Method:

Preheat oven to 170oc (fan), 190 conventional

Boil the spinach until it is wilted (this will only take a couple of minutes)

Drain and ensure all the excess water is removed

Divide the spinach between two ramekins

Cook for 10-12 minutes, until the eggs are just set

Toast the mini bagel and spread with tomato puree and a sprinkling of parmesan

Serve the eggs with the mini bagel on the side

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s