3 eggs, room temperature
1/4 cup flour
2 cups semi skimmed milk
2 tsps grated garlic
1 tsp dijon mustard
79g grated parmesan cheese
2 tsps olive oil
Bread to serve
Preheat oven to 180°c.
In a frying pan add the olive oil and then the garlic. Gently cook for 2 to 3 minutes taking care not to burn or colour the garlic. Add the spinach and cook until wilted down.
Strain off excess water in a sieve. Set aside.
Add the butter to a pan on medium heat, as it melts add the flour and stir to combine. Add the milk and continue stirring as it thickens to coat the back of the spoon.
Add the parmesan and mustard.
Season with a little salt and cracked black pepper.
Add the spinach to the bechamel sauce and stir to combine.
Divide between three ramekins and place a hole in the centre for the eggs. Crack the eggs in then bake for 25 to 30 minutes, until bubbling and the egg is cooked.
Serve with toasted or crusty bread.
This is a delicious breakfast or quick and easy mid week dinner in a hurry. Easy to prepare and leave covered in the fridge