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Baked eggs with spinach and green onion
date:Jul 29, 2014
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2. Brush four 3/4-cup (185ml) capacity ramekins with butter to grease. Divide the spinach evenly among the ramekins. Sprinkle with green onions and cheddar. Carefully crack an egg into a small dish, then tip into the ramekin. Repeat with remaining eggs. Drizzle with cream, being careful not to drizzle over the yolk. Season with salt and pepper.

3. Place the ramekins in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins. Bake in the ov

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