This is my favourite comfort food recipe when I am short of time .
I am just back from three months in Europe and I can't believe how hot it is at the moment here in Sydney - hotter than Zurich in summer. Between jet lag and trying to reorganise my life, cooking is not really a priority yet.
This delicious way of cooking eggs is quick, easy and full of flavour, a fool- proof dish that never disappoints.
This recipe is for one person
- 2 organic eggs per person
- 1 baby leek thinly sliced
- 1 tablespoon pure cream
- 25 gr grated Parmigiano
- 2 handful of fresh baby spinach or 100gr frozen spinach
- a pinch of chilli
- salt and pepper to taste
pre heat the oven to 200˚
butter an oven proof ramekin
in a little butter and oil gently fry the leek and chilli until soft and sweet
add the spinach, salt and pepper and cook gently for a few minutes
spread the spinach mix on the bottom of the ramekin
gently brake the two eggs on top of the spinach
add the cream and parmigiano
a little ground pepper
bake in the pre heated oven for 10 minutes
the egg yolk should still be soft when served
serve with some crunchy bread and a green salad