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Baked Eggs with Spinach and Cream

Paul West shares this delicious recipe from the River Cottage Australia kitchen.


  • 4 eggs

  • Cream

  • Small handful English spinach leaves*

  • Salt & Pepper

  • Parsley to garnish


  • 1.

    Shred your spinach and place at the bottom of 2 ramekins. Break 2 eggs into each ramekin and drizzle liberally with fresh cream. Season with salt and pepper.

  • 2.

    Boil some water and place the ramekins in a roasting tin. Pour the boiling water around the ramekins until it sits half way up their sides. Bake at 180C for 15 minutes for runny eggs or 18 minutes for hard boiled eggs.

  • 3.

    Sprinkle with chopped parsley to serve.


*You can substitute Sorrel or Silverbeet or any other soft green leaf in this dish. If you wish to use a hard leaf such as kale, make sure you soften the leaf in a warm fry pan before adding it to the ramekin.

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