Spinach and Tomato Coddled Eggs
By: Yuna Wu
Published: Sunday, December 6, 2009 - 2:55am

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.