Baked eggs with roast tomato and potato bread
Get creative with John's brilliant baked eggs – so versatile, easy and quick! Why not try whipping them up for a weekend brunch?
Serves 3
INGREDIENTS - BAKED EGGS
40 g butter
3 good handfuls baby spinach leaves
salt and freshly ground black pepper
3 tablespoons double cream
3 eggs
INGREDIENTS - ROAST TOMATO & POTATO BREAD
500g strong white flour
1 heaped tsp or sachet of instant yeast
300ml water
2 tsp salt
A few sprigs of rosemary
8 medium sized potatoes, boiled and cut into quarters
Jar of roasted tomatoes
Olive oil
METHOD
Preheat the oven to 200c.
Set three ovenproof ramekins on a baking tray and leave in the preheated oven until piping hot.
Carefully remove the hot tray and add a knob of butter to each ramekin, followed by a grind of pepper.
Add a handful of spinach to each and allow to wilt slightly, before adding the cream.
Crack an egg into each ramekin, followed by a sprinkle of salt and bake for 5 - 7 minutes until the eggs are cooked.
For the bread, place the flour in the bowl of a mixer (or a mixing bowl if doing by hand), add the salt and combine.
Dilute the yeast in the water and pour slowly into the bowl with the flour. Mix until a dough is formed and then knead for a few minutes.
Cover and leave to rise for about an hour.
Add the cooked potatoes to a bowl with the tomatoes, season, drizzle with olive oil and toss together.
Oil a baking tray and flatten the risen dough out onto it, pulling it into the corners of the tray to form a large, flat rectangle.
Drop the potato and tomato mixture on top, sprinkle over a few sprigs of rosemary and a little olive oil and bake for 40 - 45 minutes until golden brown.
Serve with the baked eggs.