29 August 2012
I love this variation on a classic egg florentine (spinach with baked egg and white sauce). After tracking down several recipes that all weren’t quite right – too spicy for the boy, too goats-cheesey for the husband – I ended up with my own variation based on several different recipes. This is intended to serve 2 (plus a toddler) as a main meal, but you could divide it into 4 portions as a starter.
Ingredients (serves 2)
- olive oil
- 1 crushed clove garlic
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 3 peppers (I used one red, one orange, one yellow for colour, but you can use whichever you like best)
- 2 handfuls of baby leaf spinach
- salt and pepper
- 4 eggs
- 50g crumbled feta cheese
- Pre-heat your oven to 200 C (or 180 C for a fan oven).
- Heat the oil in a pan over a medium heat and cook the garlic and thyme for a couple of minutes, taking care not to burn the garlic.
- De-seed the peppers, cut them into thin strips and add to the pan. Cook on a medium heat for about 15 minutes until softened.
- Stir in the spinach to wilt, then take the pan off the heat.
- Season with salt and pepper.
- Transfer to an ovenproof dish. Make four wells in the bed of spinach and peppers and crack the eggs into them.
- Scatter the crumbled feta on top.
- Bake for around 15 minutes until the eggs are lightly set.
- Serve with rice or some nice bread.