Eggs with Spinach Cream Recipe

Ingredients

Serve 4

• 4-8 slices white sandwich bread

• 2 tbsp extra-virgin olive oil

• 8 oz/250 g spinach

• 1/2 cup/125 ml heavy/double cream

• 6 tbsp freshly grated Parmesan cheese

• salt and freshly ground black pepper to taste

• 4 hard-boiled eggs, shelled

• 2 tbsp finely chopped chives

Method:

1. Preheat the oven to 350°F/180°C/gas 4.

2. Use a small glass or cookie cutter to cut 8 disks out of the bread. Brush with the oil and place on a baking sheet. Toast for 8-10 minutes, or until nicely browned.

3. Wash the spinach under cold running water. Do not drain but place in a saucepan and cook, with just the water clinging to its leaves, for 3 minutes.

4. Drain, press out the excess water, and place in a food processor.

5. Add the cream and Parmesan and process until smooth. Season with salt and pepper.

6. Use a teaspoon to remove the yolks from the eggs. Crumble and set aside.

7. Fill the eggs with the spinach cream. Arrange the disks of toast on a serving dish.

8. Place half an egg, filling-side up, on each toast. Sprinkle with the egg yolks and chives.