Spinach baked eggs

Trim the roots from the spinach, then rinse the leaves and stalks in several changes of water, until the water runs clear. Coarsely chop the spinach.

Heat the olive oil in a large frying pan, then add the chopped spinach and cook for a fee we minutes, until wilted and most of the liquid is evaporated.

In the mean time, preheat your oven grill to maximum. Lightly grease 2 ramekin dishes (large enough to hold two eggs).

Divide the cooked spinach into two equal portions and place into ramekins. Season lightly with salt and pepper.

Crack two eggs for each ramekins and place them over the spinach. Drizzle a little melted butter over the eggs.

Place the ramekins under the hot grill. Cooking times will depend on the temperature of your grill, however 6 minutes should give you soft eggs, and 10 minutes should ensure that they are thoroughly cooked. Serve with good quality fresh bread or toast. Serves two.