Wednesday, August 29, 2012

Baked Eggs with Spinach Tomato and Parmesan Cream

Served in a Ramekin as a starter, or in a larger dish as a Supper or Lunch dish this is quick rich and flavoursome.

Wilt some spinach in a pan and add to a Bechamel sauce, with some chopped fresh Tomato, grate in a generous amount of Parmesan cheese, make a little well in which to crack a fresh egg into and bake at 200c for five minutes for a soft and runny yolk.

I had this for Supper with some Crusty Bread and a glass or two of Chardonnay I enjoyed it is rich and it is not a dish I would have ofter but once in a while, why not.


  1. A glass or two? So you've cut down johnny.... ;)

  2. This looks so yummy. I think the Ramekin was a good finishing touch. Looks like gourmet food to me...have to go buy ramekins so I can make this. It's all vegetarian except for the eggs part right.