Creamy Spinach And Egg Pots With Turkish Fingers

A enormous breakfast or brunch idea these Creamy Spinach and Egg Pots in the manner of Turkish Fingers are really delicious - and in relation to the table in frozen 30 minutes.

The ingredient of Creamy Spinach And Egg Pots With Turkish Fingers

• 80g baby spinach leaves
• 2 3 cup cream
• 2 tbsp finely grated parmesan
• 4 eggs
• 1 4 coles bakery turkish bread split horizontally and cut into fingers

The Instruction of creamy spinach and egg pots with turkish fingers

• preheat oven to 180c or 160c fan forced tear spinach leaves into smaller pieces and place into four 1 cup capacity ramekins donu2019t worry if they look too full as the spinach will shrink similar to itu2019s cooked
• pour 2 tablespoons of cream into each ramekin sprinkle when parmesan make a u201cnestu201d in the centre of each and intentionally deferment an egg into it aggravating not to suspension the yolk
• place ramekins onto an oven tray bake for 12 mins or until the white has set meanwhile toast bread later cut it into fingers further egg pots with the turkish fingers for dipping

Nutritions of Creamy Spinach And Egg Pots With Turkish Fingers

calories: 314 763 calories
calories: 16 8 grams fat
calories: 7 7 grams saturated fat
calories: 26 9 grams carbohydrates
calories: 1 1 grams sugar
calories: n a
calories: 13 8 grams protein
calories: 197 milligrams cholesterol
calories: 596 milligrams sodium
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calories: nutritioninformation