Ingredients

  • 6 eggs
  • 400ml non thickened cream
  • 1 bunch spinach, steamed and moisture removed
  • 100 grams gruyére cheese, grated
  • Pinch nutmeg
  • Salt and pepper
  • 1 tablespoon butter

Method
Preheat the oven to 180°C. Choose a shallow casserole. Grease well using half the butter and place the spinach evenly over the base. Season with salt and pepper. Pour the cream in and sprinkle with nutmeg.

Break the eggs in carefully keeping the yolks intact. Sprinkle with the grated cheese and dot with the remaining butter. Season with salt and pepper. Cook for about 12 minutes until the eggs are just set and the top is golden.

Judith Sweet

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