Name: Individual egg, spinach and tomato bread cases
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cob loaf (450g); 30 gram (1 ounce) baby spinach leaves; 8 eggs; 4 small heirloom tomatoes (120g), halved; 100 gram (3 ounces) ricotta; 1/3 cup loosely packed fresh basil leaves

Ingredients

1 cob loaf (450g)

30 gram (1 ounce) baby spinach leaves

8 eggs

4 small heirloom tomatoes (120g), halved

100 gram (3 ounces) ricotta

1/3 cup loosely packed fresh basil leaves

Method

1.Preheat oven to 180°C (160°C fan-forced). Spray four 13cm (5¼-inch) individual pie tins with olive oil spray. Place on an oven tray.

2.Cut four 1.5cm (¾-inch) thick slices crossways from bread. Trim crusts from bread slices. Roll bread gently with rolling pin to flatten slightly. Line tins with bread slices; trim bread with kitchen scissors.

3.Bake bread cases 10 minutes or until bread is dried out but not coloured.

4.Divide spinach leaves between bread cases; crack two eggs into each case, top with tomatoes. Drop small spoonfuls of cheese into cases. Season.

5.Bake cases further 15 minutes or until the egg whites are set. Sprinkle with basil.

You can use halved cherry, grape or mini roma (egg) tomatoes if you like. This recipe would make a delicious breakfast or brunch dish. Serve with a green salad or steamed asparagus.
Note

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Ingredients

Method

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