Add some greens to your breakfast with creamed spinach and eggs

Preheat the oven to 180C. In a little oil in a medium-sized frypan, saute the onion and garlic until softened. Add the spinach, nutmeg and cream and allow to reduce until the mixture is slightly thickened. Finish with gratings of nutmeg and parmesan cheese. Divide into four ovenproof ramekins. Make a nest in the centre of each and carefully break an egg into it. Place ramekins on to an oven tray. Bake for 12 minutes or until the white has set. Meanwhile, toast bread slices, butter them and then cut it into fingers. Serve.

Serves 4

oil, to saute

1 onion, diced

1 clove garlic, sliced

2 bunches spinach, washed, sliced

3 shavings nutmeg, plus extra

2/3 cup cream

2 tbsp parmesan

4 eggs

toast soldiers

butter to serve