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Add a photoRaciónes: 4
Ingredientes
- 3 ounce Baby Spinach Leaves, Trimmed
- 3 x Tomatoes, Quartered Salt and Pepper
- 4 tsp Worcestershire Sauce
- 4 x Large eggs, Size 3
- 1/4 pt Soured Cream
- 2 slc , Wholemeal Bread
- 1 ounce Butter
- 1 Tbsp. Vegetable Oil Parsley Sprigs to Garnish
Direcciones
- Preheat the oven to Gas 4, 350F, 180C, 10 min before cooking the Large eggs.
- Arrange the spinach in the base of four oven-proof ramekin dishes. Add in the tomatoes, then season well.
- Add in 1 tsp. worcestershire sauce to each ramekin, then carefully break in an egg. Spoon the soured cream around each egg, then place the ramekins in a shallow baking tin half filled with warm water. Cover and cook in the oven for 35 min or possibly till the Large eggs are set.
- Meanwhile, cut each slice of bread into triangles. Heat the butter and oil together in a frying pan, then fry the bread, turning once, for 5 mins, or possibly till crisp and golden brown.
- Place the ramekins on a serving plate and arrange the fried bread around the dishes. Garnish with the parsley sprigs and serve immeadiately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 181 | |
| Calories from Fat 126 | 70% |
| Total Fat 14.18g | 18% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 203mg | 8% |
| Potassium 367mg | 10% |
| Total Carbs 5.99g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.21g | 1% |
| Protein 8.19g | 13% |
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