Cooking: Baked Eggs with Spring Greens and me Marinated in Gin...

Well, I'm sat here trying to type up this post in a state that can only be described as "Gin Marinated"....Horrific! 

Me at the start of the night:  

Pretty reasonable I think you'll agree. Plus I was wearing my Black Milk Leggings so was feeling pretty dandy!

And this is after: 

Nessa has turned into the tiniest elf and I just.......christ....sleepy gin eyes! 

So to say I am all delicate and hungover is an understatement and when I am delicate and hungover there is only one thing I must do: nest on the sofa and eat. At the minute all I want is a McDonald's Fillet O Fish and a vat of Ribena so I thought it would be appropriate to do a food post. I cooked this the other night and it was absolutely delish. So while for the rest of the day, I will be eating things like this: 

you should definitely try this little baby. It serves 2 as a lunch or just one as a greedy dinner. Needless to say, I had it to myself.

Baked Eggs with Spring Greens.

Preheat the oven to 180C, regular oven or 160C fan

Butter for Greasing

1 Bay Leaf

2 Tablespoons of Olive Oil

Salt & Pepper

Tbsp of Fresh Tarragon

1 Red Onion

100g of Spring Greens, shredded.

(you can also use Swiss Chard but my supermarket never sells it and I hadn't been to the Farm Shop, even some savoy cabbage or kale would be good)

2 eggs

110g of crumbled goats cheese

Butter your ramekins or baking dish if your having this to yourself and stick them aside. Chop your onions. I diced them but you could just as easily have half moons; it may even look a little prettier. Then heat your oil, I'm using that liquid Flora at the minute and I think it's pretty good and a bit healthier then regular olive oil. When your oils hot enough add your onions and bay leaf. You want to caramelise the onions, not colour them so don't have the heat too high. Also if you add a pinch of salt to your onions, it stops them frazzling- Handy tip! 

I've given you a weigh for your spring greens but the best thing you can do is fill up your dish, heap it us a little as the greens will wilt some. Your onions should take about 15 minutes to gently caramelise and when they're done, take them off the heat, fish out the bay leaf and add in your greens. You don't want to fry them at all, just wilt them and they should have enough liquid on the leaves if you've washed them that they just steam and wilt slighlty. Give them a good stirring round the pan for a minute and then transfer them to the ramekins or dish.

Evenly distribute your onions and greens in the dish and then make a little well for your eggs. Crack your eggs into their little wells and give them a good seasoning. Then pop them into the bottom shelf of your oven for 10 minutes. In the meantime you want to roughly chop your tarragon; you don't want it too fine, nice strands.

When it's had it's 10 minutes, take the dish out of the oven and wack on the grill. While your grills heating up, sprinkle your goats cheese over the top. I had a little piece of stilton that needed using so I threw that on there too but normally I would just stick to the goats cheese. Add your tarragon on top and then pop it back under the grill until the cheese bubbles and melts.

  

Et Voila! C'est magnifique n'est-ce pas ? It's all delicious and melting underneath and the top gets crisp and crunchy. I served it with some crispy bread for dipping up all the eggy cheesy bits and it was just heavenly. Also I think it's a really nice way to serve eggs instead of just frying or poaching them...Also I think you could play about with it quite alot. I was thinking that a few roasted baby beetroots, sliced into wedges and thrown in would be yum too; it's one of those where you can adapt it to what you like best. What would you do with it?