1 lb (450 g) fresh spinach, stalks removed, washed and drained
8 oz (225 g) frozen spinach, thawed
4 spring onions, trimmed and chopped
2 slices cooked ham, chopped
4 small eggs
pinch grated nutmeg
2 tbsp single cream
1. Place spinach in a pan and toss for 1 minute over heat. Put into 4 ovenproof dishes, top with spring onion and ham. Make a well in the centre and crack in an egg. Season with nutmeg and black pepper and spoon over the cream.
2. Place dishes in a roasting tin, pour in boiling water to come halfway up the sides of the dish. Bake at Mark 5 (190°C) 375°F for 15 to 20 minutes.
3. Serve with crusty brown bread.
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