The original source of this recipe was the excellent ‘Abel & Cole Cookbook’ – currently given away free with a month’s trial of their veg boxes. They called it something along the lines of ‘Baked spinach with cheesy weezy wosty eggy wegs’ – a little twee and Belle and Sebastian for comfort – hence the renaming.
Tastes much better than it photographs.
Preparation time: 5 minutes
Cooking time: 25–30 minutes
Serves: 2–4 people depending on accompaniments/hunger/greed/state of hangover/etc.
Skill level: easy
- 1 large onion – chopped
- 2 garlic cloves – crushed
- 2 free-range eggs
- 1 bag of fresh spinach – roughly chopped
- butter – 2 large knobs
- strong cheddar – grated – 250g
- Worcestershire sauce – a few good splashes to taste
- nutmeg – a generous grating or two
- s & p
Preheat your oven to 220C/gas mark 7
Melt the butter in a large frying pan, add the onion and garlic and sauté for a few minutes until the onion is soft and translucent.
Add the spinach and sweat down for a couple of minutes until it has wilted.
Add a few gratings of nutmeg and season to taste.
In a separate bowl mix together the eggs and cheese along with a few splashes of the Worcestershire sauce.
Spread the spinach mixture over the bottom of a suitably sized baking dish and then pour over the egg/cheese mixture.
Bake in the oven for about 20 minutes by which time the top should be browned, sizzling and lovely.
Serve with crusty bread, roasted tomatoes, sausages … anything that takes your fancy.
Verdict: A perfect brunch… essentially a (very) cheesy custard.
Drink: Some freshly squeezed followed by some freshly brewed.
Entertainment: Pondering the whereabouts of the missing corkscrew and teaspoons