Rosemary & thyme focaccia
This Italian olive oil bread is trickier to make than your average loaf, but absolutely delicious with its thyme, rosemary, bay and sea salt topping
Baked green eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g baby spinachroughly chopped
- 4 tbsp fresh pesto
- 100ml double cream
- 1 tbsp finely grated gruyère(or vegetarian alternative)
- 4 medium eggs
Nutrition: per serving
- kcal579
- fat54g
- saturates23g
- carbs3g
- sugars3g
- fibre3g
- protein19g
- salt1.5g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Mix together the spinach, pesto, cream and some seasoning, and tip into 2 individual shallow ovenproof dishes. Sprinkle the cheese over the top. Make 2 shallow hollows in the mixture in each dish and break an egg into each hollow. Bake in the oven for 10-12 mins until the whites are set and the yolks are still runny.
