Method
Preheat the oven to 200ºC (180°C Fan)Butter a small oven-proof dish, line with wilted spinach and make a well in the bottom. Next, place your quartered cherry tomatoes on top of the spinach.
Dot the brie around the dish amongst the tomatoes and then add your torn basil leaves. Season with salt and pepper.
Crack your eggs into the centre of the spinach, then pour your double cream over the eggs (try not to break the yolk). Top with the pickled walnut slices.
Sprinkle on your grated hard cheese then place in oven 10 minutes.
Once taken out of the oven, let it stand of a few minutes, then enjoy with some toasted sourdough!
Ingredients
400g spinach, wilted
Handful cherry tomatoes, quartered
140g brie
4 eggs
320 ml double cream
60 g strong, hard cheese, grated
Basil leaves, torn
¼ jar pickled walnuts, drained and sliced
