These French Baked Eggs are and always have been a firm favourite in my household. Been making them this way for years and thank goodness they are still a treat ( they take a little time) but make a gorgeous breakfast in bed .It is baked in the oven but it is so simple and its so yummy. I hope you enjoy this twist on a French Classic.

INGREDIENTS: ( FOR ONE)

2 x Large Eggs

1 x Handful Baby Spinach

50 Ml Pouring Cream

25 G Crumbled Fetta Cheese

Salt and Pepper to taste.

METHOD:

Pop the kettle on to boil ( you’re going to need the water from it) and pre heat your oven to 160 degrees fan

Grease a ramekin with butter. Place your spinach leaves into the bottom of the ramekin. Crack your eggs onto the spinach leaves ( crack them into a cup one at a time – Mum does not want shell in her breakfast)

Pour your cream onto the eggs and spinach. And Salt and Pepper well.

Crumble your feta on top.

Pop your ramekin into a deep sided dish.

Pop your dish into the oven and pour water from your recently boiled kettle around the ramekin ( it should come half way up sides).

Close oven door and set the timer for 10 mins.  Come back and check it – If Mum likes her eggs a little runny the white should be set and the yolk will be runny. You just have to make sure your whites are set ( no one likes a runny white). It might need another 5 mins.

When its done – you can pop it onto a plate. IF you’re really clever you might like to serve it with a side of grilled asparagus spears for dipping into the egg. ( lightly grill them in a pan with a little butter while you’re waiting on the eggs to cook).

Serve with a smile and a Happy Mothers Day. And don’t forget to wash up ( also be careful getting it in and out of the oven and the water bath – use oven mitts) Mum does not want to have to fix burns.

(You can make more than one if you are feeling clever and hungry)