However old you are, there are some things in life that are just infinitely better when done by someone else. And in my case, the “someone else” is usually my mum. Nobody can make up a bed quite as cosy as she can. I can sew a button back on a dress, but somehow they’re always so much sturdier when she does it. And I’m reasonably proficient in the kitchen, yet when it comes to slicing up soldiers to serve alongside eggs, I always feel with dismay that they are just not as good as when my mum makes them for me.
Luckily, these baked eggs are just as good served with poorly-cut soldiers or triangles of toast. The cream and cheese combine to make the eggs slightly richer than usual, and the spinach at the bottom is a real joy. I’m a big fan of baked eggs anyway, but this makes them a bit more substantial, and more acceptable for a nice lunch too, although they remain the perfect weekend breakfast or brunch treat.
Baked Eggs With Spinach & Parmesan
adapted from Holiday by Bill Granger, serves 1
1 tsp olive oil
50g baby spinach leaves
2 tsp cream
1 tbsp grated parmesan
1. Preheat oven to 200C. Lightly grease 2 ramekins and place them in an ovenproof dish.
2. Heat the oil in a pan and add the spinach and seasoning. Cook until softened. Drain, cool and squeeze out the excess liquid.
3. Divide the spinach between the ramekins. Crack an egg into each ramekin on top of the spinach.
4. Pour a teaspoon of cream into each ramekin, and sprinkle with the parmesan. Add some seasoning (the more black pepper, the merrier, in my opinion), and fill the tin about one third full with just-boiled water from the kettle.
5. Bake for 15 minutes, until the eggs are puffed up and set. Serve with toast – preferably sliced into soldiers by your mother.