Ingredients:
- 8 small spinach leaves, chopped
- 1 spring onions, chopped
- 4 cherry tomatoes, chopped
- 4 tbsp cru00e8me fraiche
- 2 free-range eggs
- Freshly cracked black pepper
- 50g parmesan cheese, grated
- Parma ham
- 4 slices of white bread, toasted
Method:
Heat oven to 180°C/160°C fan/gas 4. Lay out 2 ramekins or small, deep dishes and divide the chopped spinach, spring onion and tomato between the 2 dishes. Add 2 tablespoons of crème fraîche to each one and 2 tablespoons of parmesan. Add a crack of pepper and mix to combine. Break an egg into each one and then top with remaining parmesan.
Bake in the oven for 14-16 minutes or until the egg white has set. (Or you can pop under a hot grill for 10-12 minutes).
Butter the toast, trim the crusts, cut into soldiers and wrap each one in Parma ham for extra savoury dipping.
