Eggs in creamed spinach with spiced butter seeds

Serves 2 Starters and mains

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Method

Set a 26cm sauté pan or flameproof shallow casserole with a lid over a medium heat. add the spinach and cook for around 6 minutes, prodding and turning occasionally so the leaves wilt evenly.

Push the wilted spinach to one side of the pan. Add the butter into the empty space, then add the shallot, garlic and a pinch of salt. Sauté for 3 minutes without colouring, then stir the spinach into the middle. Add the nutmeg and a generous pinch of black pepper, then add the cream or crème fraîche and cheese. Give it a good stir, then create 2 wells within the bubbling spinach. Crack the eggs into these, reduce the heat a little, cover and cook for 2-2 1/2 minutes until the whites are set and remove from the heat. If the whites aren't firm by this point, keep the pan off the hob, but return the lid and check again after 30-60 seconds.

Meanwhile, toast the seeds for 2-3 minutes in a dry pan and set over a medium heat until there's a hint of colour and the smaller seeds begin to pop. Create a space in the middle of the seeds, add the butter and let it foam and brown for 1-2 minutes. Once it smells nutty, remove from the heat and add the spices, then spoon this over the baked eggs.

Divide the eggs and spinach between two shallow bowls and serve with the bread, toast or potato farls.

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