I bought a couple of little Denby pots with lids at a car boot sale and have been thinking of a good recipe to make in them! This is the result, and an ideal way of making the most of the lovely spinach available at the moment from the garden or market.
The moreish combination of fresh greens, melted cheese and runny egg makes for a great summer lunch or light dinner if you serve the pots up with chunky bread to dip, and a green salad.
Ingredients (serves 2)
Large bunch spinach leaves
Large bunch rocket (or use more spinach)
1 tbsp fresh coriander, chopped finely
2 Large free range eggs
100g hard cheese, e.g. cheddar
2 tbsp double cream
Salt and pepper
1) Rinse the spinach and coriander and place still wet in a large pan. Wilt on a low heat then cook for a minute or two. Remove and chop. Mix in the coriander.
2) In the pots or ramekins, layer the spinach mix with the cheese, then make a small well to crack the egg into. Pour a tablespoon of the cream over each egg and season. Cook in the oven for about 15 minutes at 150 degrees C until the egg is setting (but not hard!) and then remove from the oven and serve immediately.