Spinach & Nutmeg Baked Eggs Recipe | Abel & Cole

Spinach & Nutmeg Baked Eggs

Serves2 people

Creamy spinach baked eggs with a fragrant touch of nutmeg make a breakfast that's worth getting up for.


  • 300g baby leaf spinach
  • 50g butter
  • ½ nutmeg
  • Sea salt
  • Freshly ground pepper
  • 8 tbsp double cream
  • 2 eggs

Prep: 10 mins | Cook: 20 mins

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1. Heat your oven to 200°C/Fan 180°C/Gas 6.
2. Drop the spinach into a pan of boiling water for 1 min then drain and plunge into ice cold water. Squeeze out the water, then finely chop.
3. Melt the butter in a pan. Add in the spinach, grate in plenty of nutmeg and season generously. Pour in 4 tbsp double cream and mix together.
4. Spoon the spinach into small ovenproof dishes and make shallow wells in the centre. Crack an egg into each. Pour over 2 tbsp double cream over each egg. Grate a little more nutmeg and sprinkle over some seasoning.
5. Place the ramekins into a deep sided tray filled half way with hot water. Slide the ramekins into the oven and bake for 12-16 mins till the egg whites are set and the yolks are as hard you prefer.
6. Serve with hot buttered sourdough toast.
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