Creamy eggs

Ingredients:

2 tablespoons unsalted butter, plus more for the pan(s)
2 tablespoons all-purpose flour
1 1/2 cups warmed milk
Kosher salt and freshly ground pepper
4 to 6 bacon slices, cut into bite-size pieces
5 ounces baby spinach, cleaned
10 cherry tomatoes, halved
1 handful toasted breadcrumbs, to coat the pan(s)
4 large eggs
1/2 cup grated hard cheese

Method:

  1. Heat the oven to 220°C
  2. Melt butter in a small skillet over medium-low heat, and add in flour whisking constantly for 1-2 minutes
  3. Gradually add in milk, whisking constantly until the sauce has thickened. Season with salt and pepper before removing from heat and setting aside.
  4. In a medium skillet over medium-high heat, cook the bacon, stirring occasionally, until lightly browned. Transfer the bacon to a plate, leaving the rendered fat in the pan (if the bacon didn’t render enough fat, add a little olive oil).
  5. In the same skillet, cook the spinach, stirring occasionally, until wilted and transfer the to another plate or bowl.
  6. In the same skillet, cook the tomatoes, stirring occasionally, until they start to blister and soften.
  7. Butter the baking pans or ramekins and sprinkle the bottom with the breadcrumbs. Arrange the spinach as the bottom layer, then add the bacon bits and tomatoes. Spoon 3 heaped tablespoons of the white sauce into each baking dish.
  8. Create a well in the centre and gently nestle an egg in each well, then spoon some more sauce around the eggs.
  9. Place the baking dishes on a baking sheet and bake for about 10 minutes, until the eggs are barely set. If you don’t like runny eggs, bake for 12 minutes instead of 10.
  10. Remove the baking sheet from the oven and turn the broiler/ grill on with a rack placed close to the burner. Sprinkle the cheese on top and grill for 1 minute, until the cheese is lightly browned.