A very simple brunch idea, this serves one but can easily be doubled or tripled- just cook in a larger dish. I have used frozen spinach here and find it a much more ergonomic purchase than fresh unless you’re going to use it all at once (for example for a cannelloni). It’s a staple in my freezer and can be used in so many dishes.
RECIPE
Ingredients:
- 1 egg
- 4 balls of frozen spinach
- 100ml cream
- 2 tablespoons cream cheese
- 50g gruyere
- Nutmeg
- Slice of bread
- 1 tablespoon mustard of your choice (I used Dijon)
- Salt and pepper
METHOD
- Heat the oven to 180C. Place the spinach in an ovenproof dish and microwave for one minute.
- Stir in the cream, cream cheese and season with a grating of nutmeg, salt and pepper.
- Make a well in the centre and crack in the egg.
- Top with slices of gruyere (leaving some for the toast). Bake for around 8 minutes or until the egg is cooked to your liking.
- Meanwhile, toast the bread. Spread a thin layer of mustard on the toast and top with the gruyere. Grill until bubbling.
TIPS
- Instead of spinach you could use kale, broccoli or shredded Brussel sprouts! Just microwave first for 1 minute in a tablespoon of water to soften and follow the recipe as normal.
- Lower the fat content by using light cream cheese and half fat creme fraiche or yoghurt.
- Change it up by spreading the toast with pesto instead of mustard.
