100 g baby spinach, roughly chopped
4 tbsp fresh pesto
100 ml thickened cream
1 tbsp finely grated Gruyère
4 medium eggs
- Heat oven to 200C/180C fan. 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.