EGG NESTS WITH TOMATO SALAD
SERVES 4 Preparation time: 15 min Cooking time: 8- 10 min
Preheat the oven to 200 ° C. Line a baking sheet with baking paper and grease with nonstick spray. 1 Steam the spinach, cool and squeeze to remove as much liquid as possible. Chop roughly and set aside.
1 bunch spinach, washed and stems removed 6- 8 eggs salt and pepper 2 rounds feta cheese, crumbled
2 ciabatta rolls, broken into smallish pieces 60 ml ( ¼ c) olive oil salt and pepper 250 g baby tomatoes handful of rocket 2 Carefully separate the eggs, keeping the yolks intact. Using a hand beater, whisk the egg whites until stiff. Season with salt and pepper and gently fold in the spinach and feta. 3 Spoon 6- 8 mounds of the mixture on the prepared baking sheet and make a slight hollow in each mound. Slide an egg yolk into each hollow. Bake for 8- 10 minutes or until done. 4 Tomato salad Spread the ciabatta pieces on a second baking sheet and drizzle half the olive oil over. Season with salt and pepper and toast in the oven. 5 Mix the ciabatta with the tomatoes, rocket and rest of the olive oil. Serve with the eggs.
LESS THAN 30 MIN