My friend Pelham introduced me to this truly comforting and mourish dish and i have never looked back since. With a slightly fuzzy head the following morning after sampling some of Wadworth’s finest ales, we got fresh eggs from his chickens, put the kettle on the aga and set about making a hearty and rich breakfast.
Serves 2
2 eggs
Tomato Ketchup
Single Cream
Butter
Parmesan Cheese
Salt & Pepper
Toast
Spinach
Pre-heat your oven to 180°C
Step 1: Get a standard size ramekin and lightly butter it then squirt enough tomato ketchup to cover the bottom of the ramekin.
Step 2: Crack the egg on top of the tomato ketchup
Step 3: Carefully pour the cream on top of the egg until it is covered
Step 4: Sprinkle with parmesan cheese and place a tiny knob of butter on top, season with a pinch of salt and pepper
Step 5: Place ramekins on tray and bake in oven for about 20 minutes or until the whites are set.
Step 6: Cook the spinach in a pan with a little butter for about 2-3 minutes, serve with the baked eggs and some buttered toast
