My favourite recipes have a few things in common:
- They look intricate but are actually deceptively easy to put together.
- They require few ingredients, and preferably some I already have in the fridge/cupboard.
- They feel indulgent but are actually good for you.
Such recipes are good to have around any time of the year, but especially so during the festive period.
When you’re already running around like a headless chicken, desperatey trying to get a present for everyone on your list, wrapping them all and writing Christmas cards whilst managing a busier-than-usual calendar, feeding oneself with good, nutrient-rich food often steps back in favour of a mince pie-based diet.
And yet I have hope these curried spinach baked eggs will bring some nutrition back onto the pre-Christmas table.
But truth be told, they are egg-celent any time of the year – and the day!
Quick & easy to make, they make for a filling lunch, a light dinner or an brunch dish.
And, they’re absolutely egg-straordinary if you’re trying to knock a (festive or not) hangover out of the park!
The recipe below serves two, so multiply as required according to the number of over-worked elves/colleagues/family members you need to feed!
- 2 large eggs (Clarence Court's duck eggs, with their larger size and super creamy, deep-orange yolks are perfect for this recipe!)
- 40g baby spinach leaves
- 1/2 small onion, finely diced
- 1/2 tsp olive oil
- 2 tbsp crème fraîche
- 1 tsp curry powder
- salt, pepper
- bread to serve (buttered sourdough soldiers work best)
- Pre-heat the oven to 160°C (320°F / gas mark 5).
- In a large frying pan, heat up the olive oil. Add in the onion and cook over medium heat until soft. Add the spinach, season with a bit of salt and pepper and keep cooking until just wilted (about 1 min). Set aside.
- Place two small ramequins in a deep oven-proof dish. Share the cooked spinach and onion mix between the ramequins.
- Crack an egg in each of the ramequins. Sprinkle a little bit of salt and pepper on top.
- In a small bowl, mix together the crème fraiche, curry powder and salt to taste, then spoon this on top of the eggs.
- Pour water in the oven-proof dish to create a bain marie, then place the dish into the oven and bake for 20 min. The white should be just set and the yolks still runny.
- Serve with plenty of buttered sourdough soldiers to dip!
A very simple, very special dish – recipes don’t get much more egg-straordinary than that!
More festive yet healthy recipes
Festive Brussel sprout slaw (V, GF)
My favourite squash soup (VE, GF)
Christmas orange salad (VE, GF)