Eggs, baked with spinach and tomatoes

Portion of useful and tasty breakfast in the individual "package". Until the eggs are baked in the oven, you will have time to fry the most simple toast or dry bread in the toaster and set the table. Can slice toast long strips (width of about 2 cm) and stick them in egg feeding - get the original version of the British Eggs & Soldiers, when the "soldier" of the bread served in Poached eggs - usually children like it very much.


For Preparation we need:

2 eggs
2 medium tomatoes
large bunch of spinach
small bunch green onions (white part only)
butter
salt


1) Well wash the spinach from the sand. Not shaking the water from the leaves, put the spinach in a saucepan, cover with a lid and place over medium heat. After 2-3 min., When the spinach is tender, remove it, slightly chop, squeeze excess liquid and place on a plate.
2) Cut the small white part of green onions, heat the oil in a skillet and saute the onion over medium heat for 2-3 minutes.
3) Tomatoes scald with boiling water, pour over cold water, peel and seeds, finely chop the flesh. Add the tomatoes to the onions, simmer 2 minutes. Then add the spinach, salt, stir and remove the saucepan from the heat.
4) Oil the little molds, put them in spinach mixture. Top gently break the eggs, one at a time in each mold.
5) Place the molds in a preheated 190 C oven and bake until the egg reaches the desired degree of readiness, 10-15 minutes.

Bon Appetite.
Have a good day) 

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