Dukkah baked eggs with toast soldiers
Ingredients • 10g butter • 100g baby spinach leaves • 2 green shallots, ends trimmed, thinly sliced…
Ingredients
• 10g butter
• 100g baby spinach leaves
• 2 green shallots, ends trimmed, thinly sliced
• 80g soft feta, crumbled
• 4 eggs
• 1/3 cup (80ml) PHILADELPHIA Light Cream For Cooking, a cream alternative
• 1 tablespoon bought almond dukkah, plus extra to sprinkle
• Buttered toast soldiers, to serve
Method
1. Preheat oven to 180°C. Melt the butter in a large frying pan over medium heat until foaming. Add the spinach and cook, tossing the pan occasionally, for 2-3 minutes or until spinach wilts. Remove from heat. Season with salt and pepper.
2. Brush four 3/4-cup (185ml) capacity ramekins with melted butter to grease. Divide the wilted spinach evenly among the prepared ramekins. Sprinkle with half the shallots and half the feta. Carefully crack and egg into a small dish then tip into the ramekin. Repeat with remaining eggs. Drizzle with the PHILLY. Sprinkle with remaining shallots, feta and dukkah. Season with salt and pepper.
3. Place ramekins on an oven tray. Bake in preheated oven for 10-12 minutes or until the egg white is set but the yolk is still runny, or until cooked to your liking.
4. Sprinkle the buttered toast soldiers with extra dukkah. Serve immediately with the baked eggs.
