This is a brilliantly versatile dish as it can be enjoyed at any time of the day and is very simple to make. I think it's best at teatime but we had it for lunch today with sourdough soldiers and it was great.
4 Glenballyeamon free range eggs
4-6 tbsp double cream
2 slices of good quality ham
2 handfuls of baby spinach leaves
4 tbsp cheddar cheese, grated
Butter for greasing
Lightly grease 4 ramekins and pre-heat the oven to 180 degrees (fan).
Share the spinach out between the ramekins then snip the slices of ham on top.
Crack an egg into each ramekin and season to your liking.
Add 1-1.5tbsp cream to each ramekin and finish with 1tbsp grated cheese and further seasoning if desired.
Place the ramekins in a baking dish and fill the dish with boiling water so it comes halfway up the ramekins.
Bake in the oven for 17-20 minutes or until the egg has just set.
Serve with a green salad and chunky soldiers for dipping.
Baked eggs Florentine with Glenballyeamon free range eggs.
Ready for the oven.