Baked Eggs with Salami and Spinach

A lazy weekend breakfast

Eggs for breakfast are a weekend treat for me as I rarely have the time to make eggs in the morning of a weekday, partially because I'm lazy, and partially because I don’t want to leave the squirrel nest. Baked eggs are a great healthy way to prepare eggs and come with none of the anxiety that poached eggs breed. I've added a slice of salami to the base of the tin but in the past have added sliced tomato or sautéed mushrooms, which would work for a vegetarian option.

The size of your tin will dictate what you can add on top of or underneath your eggs, spinach is a pleasing one, as it recalls the luxuriously decadent eggs Florentine, but without the masses of butter. I tend to grate a bit of hard cheese on top as it imparts a lot of flavour with a small amount, Cheddar, Parmesan or Gran Padano all work well, if you’d prefer ad a dash of cream before baking for some richness but not the fat of cheese.

I'm a big seasoner of eggs, salt and pepper are a must, I pepper before going in to the oven and salt when they come out because salt can decrease the cooking time of the egg. If you want runny eggs then 7-10 minutes works well. If you want set but still gooey 10-12 minutes and if you want hard boiled style yolks then 15 minutes is for you. I tend to serve them with some good crusty brown bread but if you’re trying to stay off the carbs then they’re great on their own,  or have as a late brunch with a green salad to mop up the yolk.

Baked Eggs with Salami and Spinach

4 eggs

4 slices of salami

Handful of baby spinach

25g hard cheese, grated finely

Oil to grease

Salt n pepper

Pre-head the oven to 200C/Gas Mark 6

Grease a Yorkshire pudding or muffin tin and put a slice of salami in the bottom of the tin.

Arrange spinach leaves on top.

Crack in the eggs, season with pepper, sprinkle on cheese.

Bake for at least 7 minutes and then judge for yourself on how you like your eggs cooked.