250g baby spinach
3 slices stale wholemeal bread
2 knobs butter
2 tsps worcestershire sauce
2 lrg eggs
Salt & pepper to season
Start by steaming the baby spinach so that it has just wilted, should take no more than a couple of minutes. Run cold water over and then squeeze out every last bit of water that you can, using your hands. Roughly chop and place in a mixing bowl.
Make the wholemeal bread into crumbs with a few short bursts in a food processor, transfer to the mixing bowl along with the baby spinach.
Soften the butter and add to the bowl, followed by the parmesan and worcestershire sauce, mix together well, trying not to squash the bread crumbs too much.
Preheat the oven to 180°C.
Take two small oven proof dishes with a little drizzle of oil in each and divide the spinach mixture evenly. Pat down gently and make a well in the middle of each to place the eggs…then crack the eggs in.
Place a small knob of butter or a drizzle of oil over the yolk so it does not dry out. Place in the oven for roughly 15 minutes, or until the whites have firmed, just before the yolk starts to cook.
Serve with a sprinkle of salt and cracked black pepper, a little grated parmesan and more worcestersire sauce if you wish.
This recipe was born of another recipe that I make quite often, spinach and parmesan balls, pretty much the same ingredients and equally as tasty.
If Olive Oyl made Popeye breakfast…
So spring is here and everything is trying or is about to be growing in abundance. Baby spinach is simply spinach that is picked before it is at its maturity, slightly milder and less irony in flavour which works in this dish so as not to overpower the other ingredients.