Chorizo and cheese baked egg pots
Chef:
Sharon Hearne-Smith
This is one of those handy little suppers to have up your sleeve for a really quick, but tasty and nutritious bite. They are the kind of thing that are perfect for using up any leftovers lurking in your fridge like ham, sausages and beans or even roasted vegetables. The rich flavour from the chorizo is a winning combo with the creamy, cheesy egg. Such a simple super, I love it!
75g baby spinach
16 slices chorizo
4 tbsp cream
8 eggs
25g cheddar cheese
16 cherry tomatoes (on the vine, if liked)
2 tbsp olive oil
4 thick slices crusty bread
Sea salt and freshly ground black pepper
Preheat the oven to 220C (fan 200C), 425F, Gas Mark 7.
Roughly chop the spinach and divide it amongst four wide ramekins set on a baking tray. Season with a little salt and pepper.
Arrange 4 slices of chorizo in a single layer on top of each one.
Drizzle the cream over and crack 2 eggs on top of each.
Grate the cheddar over, nestle the cherry tomatoes in on top and bake in the oven for 10-12 minutes or until the egg white are set.
Meanwhile, heat a large griddle pan on high. Brush the oil evenly over each side of the bread slices. Griddle them for 1-2 minutes each side until toasted and charred. Alternatively, omit the oil and simply toast the bread in a toaster or serve untoasted.
Serve the baked egg pots straight away with the griddled toasts for dipping.
Serves
4
Main ingredients
Eggs, Cheese, Oil, Bread
Recipe Type
Dinner, Family Dinners
