It’s cold outside. And rainy. And generally clammy and deterrent – I’m so, so done with this wintery weather. A good time for hot, filling and delicious comfort food, served with toasted bread, directly from the pan.

Ingredients for 2:

5-6 eggs
250 g baby spinach
4 cloves of garlic
1 medium shallot
300 ml heavy cream
250 g ricotta cheese
1/2 cup parmesan cheese

1/2 tsp red chili flakes
1 tsp italian herbs
1 tsp worcestershire sauce
Salt and pepper


Preheat your oven to 180 °C convection heat. Mince the garlic, finely dice the shallot and rinse the spinach. Finely grate some parmesan cheese.

In an oven safe frying pan over medium heat melt some butter (or cooking oil) and saute the garlic for about 30 seconds, until fragrant. Add in the shallots and let become translucent, then add the spinach and season with some chili flakes, italian herbs and salt and pepper. Toss to combine. Let the spinach wilt and cook for 4-5 minutes.

Pour in the cream, bring to a simmer and season with a little worcestershire sauce and more salt and pepper to taste. Let it bubble for several minutes to reduce and thicken. Finally stir in the ricotta and parmesan until fully melted and well combined with the rest.

Carefully crack in 5 – 6 eggs, and transfer to the oven for 8-10 minutes until the whites of the eggs are set. Serve immediately.