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Delicious creamy eggs and earthy spinach make this a tasty breakfast.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 8­-12 minutes, as you like them cooked

INGREDIENTS:

1½  tbsp olive oil
5 oz baby spinach, picked and washed
Sea salt and fresh coarse ground black pepper
½ oz unsalted butter, melted
Freshly ground nutmeg, to taste
5 oz pouring cream
8 free range eggs

METHOD:

Lightly brush the insides of 4 ramekin dishes (5 oz approx) with melted butter. Heat oven to 350°F/180°C/Gas Mark 4.

Place the oil in a pan over medium heat and cook the spinach until just wilted. Drain and squeeze out excess moisture.

Place a little seasoning in each of the ramekins, some of the nutmeg and top with spinach. Season again.

Place the ramekins in a roasting tin and fill the tin with water until the level of the water reaches half way up the ramekins.

Pour in approx 2 tbsp of the cream into each ramekin. Crack 2 eggs into each of the four ramekins, season again.

Place in the oven and cook for the required time. If the eggs are still runny, just leave to sit for a few minutes, as they will continue to cook.