Recipe by: 4ingredients.com.au
- 100g baby spinach
- 1½ tbsp basil pesto
- ⅓ cup thickened cream
- 4 medium eggs (48g each)
Preheat oven to 180°C.
Mix together the spinach, pesto and cream, season with sea salt and cracked pepper.
Tip the mixture into a shallow ovenproof dish.
Using a spoon, make 4 little hollows in the mixture, then into each, crack an egg.
Bake for 10-12 minutes or until the yolks are still slightly runny.