It's excellent going over to Michelle and Brad's for breakfast on my way to uni - there's always fresh bread and cheese and fruit (and coffee!), and Michelle occassionally makes something even more fabulous like these baked eggs.
| baby spinach leaves, washed and with stems plucked off |
| ripe tomatoes, sliced into 0.5 - 0.75 cm thick slices |
| fresh basil leaves, torn |
| sea salt |
| eggs, 1 per person |
Grease small souffle dishes, one for each person. Preheat the oven to 180C.
Completely line each souffle dish with overlapping spinach leaves. Place a slice of tomato into each dish (it's best if the diameter of the tomato is the same as the diameter of the dish, so it completely fills it). Sprinkle the tomato with salt, and then with the basil. On top of this, crack an egg - the yolk should sit in the centre of the dish, with the white around it.
Put the souffle dishes into a large baking tray and then fill the tray with boiling water until it comes 2/3 of the way up the sides of the dishes. Bake for 20 minutes or until the eggs are cooked.
April 2000
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