It’s the weekend! Time to forget about wiping yoghurt off of your office keyboard and concentrate on what matters most in life: eggs.
I love taking the time to make a proper breakfast / brunch. It feels especially indulgent in a year full of busy weekends, although this is made mostly with leftovers and is totally customisable. So although the results are impressive and delicious, it won’t break the bank and won’t leave you feeling like you need a post-pig-out food-nap. Taking the time to not rush over my photos seems to have worked out pretty nicely, too. I think…
Tomato and spinach baked eggs
Thick tomato sauce* (3 tablespoons per serving)
Handful of roughly chopped fresh young spinach leaves (approx 1 tablespoon per serving)
2 eggs per person
Tablespoon of milk or cream
Knob of butter
Salt and pepper
Toast to serve, if desired
* I used some leftover basic tomato sauce from having made pizza earlier in the week. I swear by Jamie Oliver’s basic sauce from his first ever book and it has never steered me wrong.
1- Heat the oven to 150deg (c).
2- Grease ramekins (1 per person) with butter, and fill the bottom with tomato sauce.
5- Bake on a tray for 12-15 minutes. Keep an eye on your dishes – check them after 10 minutes and continue cooking based on how runny the white looks.
This is a good time to make your toast if having – I recommend that you do because popping that yolk and smearing on the eggy, tomatoey spinachy mixture is a thing of pure weekendy joy.