Creamy Spinach Egg Pot with Guacamole Fingers

Creamy Spinach Egg Pot 

Creamy Spinach Egg Pot with Guacamole Fingers

Guacamole Fingers

Serves: 4

Preparation: 10 mins

Cooking: 20 mins

Ingredients:

80g baby spinach leaves

2/3 cup cream

2 tbsp grated Parmesan

4 eggs

4 slices of whole meal bread

Guacamole Ingredients:

http://www.simplyrecipes.com/recipes/perfect_guacamole/

Direction:

1. Preheat oven 180C or 160C fan.
2. Tear spinach leaves into smaller pieces & place into four 1 cup capacity ramekins. Don't worry if they look too full as the spinach will shrink when it's cooked.
3. Pour 2 tbsp cream into each ramekin.
4. Sprinkle with parmesan cheese. 
5. Roughly toss them and make a nest in the centre of each ramekin.
6. Carefully break an egg into it, trying not to break the yolk.
7. Place ramekins into an oven tray & bake for 15 mins, or until the white has set.
8. Meanwhile toast the bread, then cut it into fingers.
9. Follow the guacamole recipe and prepare the mix.
10. Spread the guacamole on each bread finger and serve it the Creamy Spinach Egg Pot.
11. Enjoy!