Middle Eastern Baked Eggs

A nice way to serve eggs for breakfast.they can be prepared all at once ahead of time.an unexpected surprise waits at the bottom.not knowing is half the fun!here i have made a spinach filling,but feel free to put in any of the other additions I suggested.

Cook Time

Prep time: 20 min

Cook time: 12 min

Ready in: 32 min

Yields: 6 servings

Ingredients

• 6 nos Eggs
• 6 tsp Fresh cream
• Little Salt and pepper
• Little Unsalted butter, to coat ramakins
• 2 tbs Olive oil
• 2 cloves Garlic, sliced thinly
• 1 small Onion, diced
• 1 tsp Nutmeg
• 4 cups Fresh baby spinach leaves
• 1 tsp Sumac
• little Salt and pepper
• little hazel nut, chopped to garnish
• little toasted pinenuts, to garnish
• additions ,fresh thyme,fresh tarragon, chives,za'atar,feta cheese ,

preparations

1. In a large skillet saute the onion and garlic in olive oil until soft.
2. Slice the spinach coarsely and add to the onions.
3. Stir to combined and allow to wilt and cook for 5 minutes.sprinkle in the sumac,nutmeg,salt and pepper.
4. Taste to adjust the seasonings.allow to cool completely
5. Heat the oven to 190 c.
6. Apply butter 6 and 1/2 cups ramekins.place the sauteed spinach or any of the additions at the bottom of each ramekin.
7. Crack on egg on top.
8. Put 1 tsp fresh cream beside not touching the egg yolk.
9. Season with salt and pepper.
10. Put the ramekins in a deep sided baking pan.pour hot water in to the pan to reach half way up the sides of the ramekins.
11. Bake for 5-6 minutes until cooked.but slightly wobbly in the center.
12. Serve with toasted pitta wedges and garnish with toasted nuts.