Ingredients

•          100g baby spinach , roughly chopped
•          4 tbsp fresh pesto
•          100ml double cream
•          1 tbsp finely grated gruyère (or vegetarian alternative)
•          4 medium eggs

Method

•          STEP 1

Heat oven to 200C/180C fan/gas 6. Mix together the spinach, pesto, cream and some seasoning, and tip into 2 individual shallow ovenproof dishes. Sprinkle the cheese over the top. Make 2 shallow hollows in the mixture in each dish and break an egg into each hollow. Bake in the oven for 10-12 mins until the whites are set and the yolks are still runny.

GOES WELL WITH

•          Baguettes
•          Herb oil focaccia