recipes_Australia_June_2017

36 recipes+ JUNE 2017

familyweekend mains cooking

This delish dish is perfect for brunch,

lunch or a lazy Sunday night dinner

Sunny side up

Creamy Baked

Eggs & Spinach

SERVES 4 PREP 15 minutes

COOK 25 minutes NUTRITION 2017kJ; 37g

fat (18g sat); 20g protein; 35g carbohydrate;

5g fibre a serve COST $3.25 a serve

1 tablespoon light olive oil

20g butter

1 leek, pale section only, thinly sliced

100g baby spinach leaves, chopped

Pinch of ground nutmeg

4 eggs, at room temperature

2 tablespoons pure cream

2 teaspoons white wine vinegar

1 cup grated cheddar cheese

½ cup extra-light sour cream

1 teaspoon Dijon mustard

4 thick slices crusty bread

1 Preheat oven to 180ºC/160ºC fan-forced.

Heat oil and butter in a frying pan over low

heat. Cook and stir leek for 5 minutes or

until soft. Add spinach; cook for 1 minute

or until just wilted and any excess liquid

has evaporated. Add nutmeg.

2 Divide spinach mixture between 4 x 1-cup

ovenproof ramekins. Crack an egg into each

ramekin. Whisk cream and vinegar in a small

jug; drizzle over eggs. Bake for 15 minutes or

until eggs are cooked to your liking.

3 Preheat an oven-grill to high. Whisk

cheese, sour cream and mustard in a jug.

Grill bread slices for 2 minutes or until

lightly toasted. Spread untoasted sides

with cheese mixture; grill for 1 minute

or until golden and bubbling.

4 Serve cheese toasts with baked eggs.

DIY IDEA

Use Swiss or gruyere

cheese instead of

cheddar, if you like