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1 bunch spinach leaves
12 medium eggs 
200g grated cheddar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180°C. Blanch spinach leaves, squeeze out excess water and chop roughly. Divide between 6 buttered ramekin dishes. Break 2 eggs into each dish; add a handful of grated cheddar and bake in preheated oven for 15 minutes, or until cheese is golden and eggs puffy. Serve with a salad and a salsa or sauce if desired.