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BAKED EGGS with SPINACH and CHERRY<br />
TOMATOES<br />
8 eggs<br />
150g baby spinach leaves<br />
12 cherry tomatoes cut into halves<br />
100g Gruyere cheese, grated<br />
Cayenne pepper & salt<br />
1. Blanch spinach in boiling salted water until just wilted. Drain well and squeeze out excess<br />
water.<br />
2. Divide spinach into 4 x 1-cup greased ramekins.<br />
3. Break 2 eggs into each ramekin and top each one with 6 cherry tomatoes halves.<br />
4. Sprinkle with cayenne pepper and salt and top with grated cheese.<br />
5. Bake in <strong>Nu</strong><strong>Wave</strong> oven, on 5cm rack for 15mins or until eggs are set to your liking.<br />
Serve with crispy bacon, chipolatas and crunchy toast fingers.<br />
An impressive breakfast that will look like you have been up all night preparing! We won’t tell!!<br />
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