It’s the weekend … and it’s been a long work week. This could well be the easiest dish imaginable … it’s quick, tasty, and works for breakfast, lunch or dinner.
You’ll need, for each person: one large egg, a handful of baby spinach, salt and freshly ground black pepper, one slice toast for serving.
To make: Preheat the oven to 108. Blanch the spinach by placing the leaves into a pot of boiling water for one minute. Take out and plunge into a bowl of ice water. Drain well, then squeeze out any remaining water.
Line a small, individual serving ovenproof bowl with the spinach, season with salt and pepper. Crack an egg into the bowl, then pop into the oven for 12 for soft yolks, up to 15 minutes if you prefer your eggs well cooked. Serve with a piece of crunchy toast.
Ring the changes … You can add a tablespoon of crushed tomatoes to the spinach before adding the egg, or some chopped ham or crispy bacon bits.
