Mustard and parmesan baked eggs with buttered spinach

This quick and fuss-free dish from Matt Tebbutt makes a great brunch or simple supper
By Matt Tebbutt
Mustard and parmesan baked eggs with buttered spinach
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 20 g butter, plus extra for greasing and spreading
  • 75 g baby spinach
  • 1 thin slice garlic
  • 3 tbsp double cream
  • 1 tbsp chopped tarragon
  • 1 tbsp chopped curly parsley
  • 1 tsp Dijon mustard
  • 2 eggs
  • 20 g parmesan, grated
  • 2 slices brioche

Method

1. Preheat the oven to 180C/160C fan/gas 4. Butter a small ovenproof dish or cocotte.

2. Cook the spinach in a saucepan with half of the butter over a medium heat for 2 minutes, or until wilted. Season with sea salt and freshly ground black pepper and tip into the ovenproof dish.

3. Melt the remaining butter in the pan used to cook the spinach, add the garlic and fry gently, without colouring, for 1 minute. Pour in the cream and stir in the herbs and mustard. Heat gently, taking care not to let the cream reach a simmer, for 2-3 minutes to allow the flavours to infuse.

4. Pour three-quarters of the hot cream over the spinach, then crack the eggs on top. Pour over the remaining cream mixture. Sprinkle with the parmesan, some sea salt and freshly ground black pepper and bake for 8-10 minutes, or until the eggs are cooked.

5. Meanwhile, toast the brioche, then spread with butter and cut into fingers. Serve with the baked eggs.

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