Baked Eggs with Black Garlic and Buttered Soldiers
Preheat oven to 180C/350F/Gas Mark 4
Per person:
A handful of freshly washed and dried young spinach leaves
A little softened unsalted butter for cooking the leaves, buttering the dish in which to cook the egg and for dotting on top
1 or 2 small cloves of Black Garlic, peeled and chopped
A large fresh egg
2 tbsp double cream
For the Black Garlic Herb Butter
150 g unsalted butter, softened
5 cloves of black garlic, peeled and pounded
20 gr or 2 tbs chopped fresh herbs – chives, parsley, tarragon, thyme,
Any combination will do depending on how you wish to use the butter zest of a lemon
salt and freshly ground pepper to taste
To prepare the Black Garlic Herb Butter, blend all together either using a food processor, a small blender or by hand. This can be rolled into a sausage in cling film and kept in the fridge or freezer like this and can be sliced as and when required.
Butter a ramekin or French style ovenproof egg dish
Cook the spinach with a little butter in a non-stick pan with the garlic and season lightly. Drain if necessary before arranging in the bottom of the prepared dish, leaving a space for the egg.
Break the egg into the middle, season with salt and pepper, spoon over the cream, dot with butter (and a little grated parmesan if desired) and bake in the oven for about 7 minutes until the white is set and the yolk still runny. Serve with crusty toast soldiers spread with Black Garlic Herb Butter.