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Ingredients

300g baby spinach, blanched, excess moisture removed
125g (1/2 cup) sour cream
1 1/2 tablespoons milk
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh sage (optional)
20 eggs
10 slices soy & linseed bread, cut into fingers
60g butter, melted
2 garlic cloves, thinly sliced

Method

Step 1 Preheat oven to 180°C. Place ten 185ml (3/4-cup) ramekins or ovenproof dishes on a baking tray. Divide the spinach among the ramekins. Combine the sour cream, milk, tarragon and sage in a small bowl.
Step 2 Break 2 eggs into each ramekin. Spoon over the sour cream mixture. Season. Bake for 15 minutes or until the eggs are cooked to your liking.
Step 3 Meanwhile, preheat grill on medium-high. Place the bread on a baking tray. Brush with butter. Sprinkle with garlic. Cook under grill for 1 minute each side or until golden.
Step 4 Serve the toast with the potted eggs.

Potted eggs

How to make Potted eggs

Ingredients

Method