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Categories:Viewed: 81 - Published at: 8 years ago
Ingredients
- 40 g butter
- 1 kg fresh spinach, washed
- 2 large tomatoes, skinned and chopped
- 1 pinch grated nutmeg
- 6 large eggs
- 150 ml creme fraiche
- 50 ml double cream
- 40 g grated cheddar cheese
- 40 g grated parmesan cheese
Method
- Heat oven to 220C.
- Melt half the butter and add damp spinach.
- Cover an cook until soft.
- Drain and add the tomatoes, nutmeg and seasoning.
- Use remaining butter to grease 6 souffle dishes.
- Divide the spinach into the dishes making a hole in the middle.
- Break an egg into each hole.
- Mix the creams together and spoon over the spinach.
- Top with the cheeses.
- Bake for 12 minutes.
- If desired the dishes can be finished under a hot grill for a crispy top.
