Spinach & Egg Pots

Everyone is allowed a culinary disaster. Or in certain cases a series of disasters. For some people it’s pastry, for others it’s soufflés. Me? It’s bread. Basically i have lost my bread making mojo. I used to make bread all the time on cooking jobs & never had a problem, wholemeal loaves, poppy buns, focaccia, soda bread… Every attempt was successful, but since living in London i simply just cannot rise to the occasion (you got to have the occasional pun surely…) I always seem to have an excuse. Maybe i didn't leave it in a warm enough place to rise, perhaps i got the oven temp wrong or maybe something was wrong with the flour. I literally woke up in the middle of the night last week thinking it might be the London water-what bread going to want to rise with water that’s already seen on average nine peoples insides? Or is it because i now use dried yeast instead of fresh? Actually i’m fairly convinced that this is the reason & will now be hunting out fresh yeast as a matter of priority. The houseboy can now always tell the result of the bread before seeing it. He sometimes hears a heavy thud as it hits the bottom of the bin (a waste i know-but feeding it to birds would most likely end up as a recreation of the duck feeding scene in the film About A Boy) He knows just to keep quiet as failure to do so after a cooking disaster leads to a strop of epic proportions. I make this sound slightly funny. It's not i nearly killed him after his comments over my Christmas mince pies.  He know just to nod & smile when i announce it might make good toast-if you have a jaw like Jaws…Anyhoo i’m pretty sure this temporary blip & i will once more be able to make delicious bread, but until then i’m going to blames every thing apart from myself!

This weeks recipe is great for all occasions; starter, breakfast or even a snack. You can also be creative, add some smoked ham or finely chopped mushrooms.

Makes 1

Ingredients:

• 1 egg

• 2 big handfuls of fresh spinach

• 5 tbsp of double cream

• 1/2 garlic clove

• grated nutmeg (optional)

• 1 tbsp fresh parmesan

• salt & pepper

Over a low heat wilt the spinach in a pan using a tiny amount of butter to help it along. Remove from the heat and leave to drain. Once it’s cooled enough carefully squeeze the excess water out and pop it into the bottom of a ramekin. Crack an egg into the ramekin making sure the yolk doesn’t break. Set aside. Then cook the garlic gently in a little butter for a 1-2 minutes (make sure it doesn’t brown or burn otherwise it will taste bitter) add the cream along with a small pinch of salt & the same of pepper, if you like nutmeg now is the time to add it. Bring the mixture almost to boiling point-stirring all the time. Pour over the egg & spinach. Sprinkle with grated parmesan & bake in the oven or 10-15 minutes. Keep checking them-you want the egg to be no more than a poached consistency. Serve immediately. This also makes a lovely breakfast dish if you omit the garlic, although i never do.