Spinach baked eggs
1 tablespoon (divided into 4 ramekins)
Extra virgin olive oil
Free range eggs
1 cup (25g)
Baby spinach, washed and dried and chopped small
Preheat the oven to 180°C Fan, 200°C electric, gas mark 6 or 390°F.
Divide the olive oil between four oven-safe ramekins to grease them well.
Divide the spinach evenly among the ramekins.
Next, drop one egg into each ramekin and season well with sea salt and black pepper.
Place on a baking tray and bake for 10 minutes or longer if you prefer harder yolks.