Egg and spinach nests recipe
information
Ideal as a first course for a dinner party or serve with wholemeal toast for a light lunch or supper.
In France the nests are served in cocotte dishes - small dishes with a handle. Cocotte dishes hold one egg.
ingredients
250 g (9 oz) spinach, stalks and large midribs removed, shredded
25 g (1 oz) margarine or butter
salt and freshly ground black pepper
4 eggs
4 tablespoons double cream
cayenne, to garnish
margarine, for greasing
25 g (1 oz) margarine or butter
salt and freshly ground black pepper
4 eggs
4 tablespoons double cream
cayenne, to garnish
margarine, for greasing
method
1. Heat the oven to 190°C (375°F) Gas 5. Grease 4 individual ovenproof dishes or ramekins.
2. Melt the margarine in a saucepan, add the spinach and cook gently for 8 minutes, or until soft. Season to taste with salt and pepper.
3. Divide the spinach between the prepared dishes. Break 1 egg into each dish on top of the cooked spinach mixture.
4. Place the dishes on a baking sheet and bake in oven for 10 minutes, until the egg whites begin to set. Remove from the oven and spoon 1 tablespoon cream over each egg. Return to the oven and cook for a further 5 minutes. Sprinkle a little cayenne over each egg and serve at once.
2. Melt the margarine in a saucepan, add the spinach and cook gently for 8 minutes, or until soft. Season to taste with salt and pepper.
3. Divide the spinach between the prepared dishes. Break 1 egg into each dish on top of the cooked spinach mixture.
4. Place the dishes on a baking sheet and bake in oven for 10 minutes, until the egg whites begin to set. Remove from the oven and spoon 1 tablespoon cream over each egg. Return to the oven and cook for a further 5 minutes. Sprinkle a little cayenne over each egg and serve at once.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
