Spinach and Tomato Coddled Eggs


Photo: flickr user Allerina & Glen MacLarty

Tags:

eggs
vegetable
breakfast
brunch

Yield:

4 servings

Added:

December 6, 2009

Creator:

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Ingredients

3 ounces Baby Spinach Leaves, Trimmed
3 Tomatoes, Quartered
Salt and Pepper
4 teaspoons Worcestershire Sauce
4 Eggs, Size 3
1/4 pint Soured Cream
2 Slices, Wholemeal Bread
1 ounce Butter
1 tablespoon Vegetable Oil
Parsley Sprigs to Garnish

Preparation

1
Preheat the oven to 350 F, 10 minutes before cooking the eggs.
2
Arrange the spinach in the base of four oven-proof ramekin dishes.
3
Add the tomatoes, then season well.
4
Add 1 teaspoon Worcestershire sauce to each ramekin, then carefully break in an egg. Spoon the soured cream around each egg, then place the ramekins in a shallow baking tin half filled with hot water.
5
Cover and cook in the oven for 35 minutes or until the eggs are set.
6
Meanwhile, cut each slice of bread into triangles or strips.
7
Melt the butter and oil together in a frying pan, then fry the bread, turning once, for 5 mins, or until crisp and golden.
8
Place the ramekins on a serving plate and arrange the fried bread around the dishes. Garnish with the parsley sprigs and serve immediately.

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