BASIL AND CHILLI POTTED EGGS
PREP TIME 5 mins
COOK TIME 20 mins
300g baby spinach, blanched, excess moisture removed
125g (1/2 cup) sour cream
1 1/2 tbsp milk
60 g TFC Garlic Chilli and Thai Basil Paste
10 slices sourdough, cut into fingers
60g butter, melted
Freshly picked basil leaves roughly chopped
1.Preheat oven to 180°C. Place ten 185ml (3/4-cup) ramekins or ovenproof dishes on a baking tray. Divide the spinach among the ramekins. Combine the sour cream, milk, chilli paste in a small bowl.
2.Break 2 eggs into each ramekin. Spoon over the sour cream mixture. Season. Bake for 15 minutes or until the eggs are cooked to your liking.
3.Meanwhile, preheat the grill on medium-high. Place the bread on a baking tray. Brush with butter. Sprinkle with oil—Cook under the grill for 1 minute on each side or until golden.
4.Serve the toast with the potted eggs. And Garnish with chopped basil.