Perfect eggs for 10? No problem! make it easy and more special with these little potted treasures of baked eggs with spinach, herbs and sour cream served with garlic bread fingers.
Ingredients
- 300g baby spinach, blanched, excess moisture removed
- 125g (1/2 cup) sour cream
- 1 1/2 tablespoons milk
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons chopped fresh sage (optional)
- 20 eggs
- 10 slices soy & linseed bread, cut into fingers
- 60g butter, melted
- 2 garlic cloves, thinly sliced
Method
- Step 1Preheat oven to 180°C. Place ten 185ml (3/4-cup) ramekins or ovenproof dishes on a baking tray. Divide the spinach among the ramekins. Combine the sour cream, milk, tarragon and sage in a small bowl.
- Step 2Break 2 eggs into each ramekin. Spoon over the sour cream mixture. Season. Bake for 15 minutes or until the eggs are cooked to your liking.
- Step 3Meanwhile, preheat grill on medium-high. Place the bread on a baking tray. Brush with butter. Sprinkle with garlic. Cook under grill for 1 minute each side or until golden.
- Step 4Serve the toast with the potted eggs.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1493 kj
Energy
23g
Fat Total
10g
Saturated Fat
4g
Fibre
22g
Protein
463mg
Cholesterol
395.67mg
Sodium
4g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s trick: To blanch the baby spinach, place in a bowl. Cover with boiling water and stand for 1 minute. Refresh under cold water, then drain and squeeze.
- Author: Michelle Noerianto
- Image credit: Craig Wall
- Publication: Australian Good Taste
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