100g washed spinach leaves
200g grated cheddar
50g Parmesan, grated
200ml double cream
Salt & pepper to season
1. Cook the spinach in a pot of boiling water for 20 seconds, then quickly run under cold water to blanch them. Divide the spinach equally between the 4 pots.
2. Mix the cheese and cream together (holding back a little of the Parmesan) and cook in a saucepan over a low heat to make a thick sauce, stirring continuously. Divide this mixture equally between the 4 pots. There should be approx. an inch of sauce.
3. Crack the eggs, one into each pot. Season with a little salt & pepper. Place in a pre-heated oven at 140ºC for 20 minutes.
4. When the egg has just gone white (yolk should still be runny), sprinkle a little Parmesan on top and place under a grill to melt, then serve.
Recipe courtesy of www.thehappyegg.co.uk