Try this creamy spinach dish, then check out Tex-mex baked avocado, eggs benedict, scrambled eggs and more brunch recipes.


  • 50g salted butter
  • 2 garlic cloves, thinly sliced, plus ½ a clove
  • 500g baby spinach
  • 250ml double cream
  • ¼ nutmeg, finely grated
  • 50g parmesan, finely grated, plus a little extra to serve
  • 4 slices of parma ham
  • 4 eggs
  • 2 thick slices ciabatta


  • STEP 1

    Melt the butter in a frying pan over a medium heat and cook the garlic for 2-3 minutes or until fragrant, then put the spinach into a large colander and pour over a kettle of just-boiled water.

  • STEP 2

    Tip the spinach into the pan with the cream, adding plenty of seasoning. Bubble for 5 minutes until the spinach is wilted and the sauce has thickened. Add the nutmeg and parmesan, and season again. Nestle the parma ham slices into the spinach, making a little cup, then crack an egg into each. Put a lid over the pan and gently cook for 5-6 minutes or until the whites have just set.

  • STEP 3

    Toast the ciabatta and rub each with a cut clove of garlic. Serve with a little more parmesan grated over, if you like.

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