Instructions
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1
Preheat the oven to 180°C/160°C fan/gas 4. Line a baking tray with baking paper, add the cooked pigs in blankets and put them in the oven for about 10 mins, to heat through.
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2
Melt the butter in a large frying pan over a medium heat, until sizzling. Add the spinach and season. Fry the spinach for a few mins, until it’s completely wilted, then squeeze to drain off any excess liquid and set aside. Mix the mustard with the cream, season and set aside.
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3
Arrange the spinach in the bottom of 4 ramekins, poke 1 or 2 pigs in blankets around the sides, then create a well in each centre. Crack in an egg then pour over 1 tbsp of the mustardy cream, leaving the yolk clear; season with ground black pepper. Place the ramekins into a roasting tin; pour warm water into the tin to reach halfway up the ramekins.
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4
Transfer to the oven and bake for 8-10 mins, until the egg whites are set. Serve in the ramekins with crusty bread.
Ingredients
- 8 leftover cooked pigs in blankets , (cocktail sausage size)
- 30g butter
- 200 glove baby spinach
- 1 tsp Dijon mustard
- 4 tbsp double cream
- 4 eggs
- 1 crusty bread, to serve
Serves 4
Total time required 30 mins
- Preparation time: 10 mins
- Cooking time: 20 mins