Potted Eggs

Perfect eggs for 10? No problem! make it easy and more special with these little potted treasures of baked eggs with spinach, herbs and sour cream served with garlic bread fingers.

The ingredient of Potted Eggs

• 300g baby spinach blanched excess moisture removed
• 125g 1 2 cup sour cream
• 1 1 2 tablespoons milk
• 2 teaspoons chopped fresh tarragon
• 2 teaspoons chopped fresh sage optional
• 20 eggs
• 10 slices soy linseed bread cut into fingers
• 60g butter melted
• 2 garlic cloves thinly sliced

The Instruction of potted eggs

• preheat oven to 180u00b0c place ten 185ml 3 4 cup ramekins or ovenproof dishes on a baking tray divide the spinach among the ramekins combine the sour cream milk tarragon and sage in a small bowl
• break 2 eggs into each ramekin spoon over the sour cream mixture season bake for 15 minutes or until the eggs are cooked to your liking
• meanwhile preheat grill on medium high place the bread on a baking tray brush with butter sprinkle with garlic cook under grill for 1 minute each side or until golden
• serve the toast with the potted eggs

Nutritions of Potted Eggs

calories: 356 827 calories
calories: 23 grams fat
calories: 10 grams saturated fat
calories: 14 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 22 grams protein
calories: 463 milligrams cholesterol
calories: 395 67 milligrams sodium
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calories: nutritioninformation