Step 1Heat the butter in a pan and add the spinach to wilt.
Step 2Place the spinach into a cocotte dish and crack in 2 eggs.
Step 3Pour over the cream.
Step 4Sprinkle with grated parmesan and ground nutmeg and bake in the oven until the egg is cooked but the yolk is still soft (about 12 minutes).
Step 5Serve with toasted bread and spinach salad.
- 2 Country Range Fresh Free Range Medium Eggs
- 50 ml Country Range UHT Dairy Whipping Cream
- 10 g Country Range Creamery Butter Unsalted
- 0.5 tsp Country Range Ground Nutmeg
- 50 g spinach
- 10 g Parmesan, grated
- 1 pinch of salt
- 1 pinch of pepper
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