This is a winning family dish which takes me back to my childhood. “Eggs in a thing”! labelled by my mother, my aunt and uncle when they were all young ones. This recipe has been in the family for over 60 years and it was invented by my Granny and Grandpa. It is a take on baked eggs!
I have had “eggs in a thing” since the early days and they still are the best. I love mine for lunch or supper. An awesome recipe where you throw all ingredients into a ramekin dish and pop in the oven. A brilliant protein fix with spinach leaves, a dash of cream and grated parmesan.
Happy Humpday folks
2 Free Range Eggs
Sml handful Spinach Leaves
Sml handful Grated Parmesan
1 Tbsp Double Cream
Sea Salt & Pepper
Turn oven to 180c. Grab yourself a ramekin dish (small oven proof dish) line it with a little bit of grease (olive oil/butter/coconut oil). Add spinach leaves, eggs, then cream and top it off with parmesan.
Sprinkling of salt and pepper and whack in the oven for 20 minutes.
Once browned on top and bubbling. Remove from oven. Leave to cool for a few minutes and then dig in.
*if you want to keep things simple. Eggs in a thing go really well also with just a little bit of cream salt and pepper.