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the food company 1111

BASIL AND CHILLI POTTED EGGS RECIPE

PREP TIME

5 mins 

COOK TIME

20 mins 

SERVES

10

INGREDIENTS

300g baby spinach, blanched, excess moisture removed

125g (1/2 cup) sour cream

1 1/2 tbsp milk

20 eggs

10 slices sourdough, cut into fingers

60g butter, melted

Freshly picked basil leaves roughly chopped

METHOD

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.

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