Crab Baked Eggs
- butter, for greasing
- 2 tbsp olive oil
- 1 small head fennel, finely sliced
- 1 garlic clove, finely chopped
- 20g baby spinach
- 1 tsp fresh dill, finely chopped
- 250ml double cream
- 20g Parmesan cheese, grated
- grated zest of ½ lemon
- 2 eggs
- 4 slices Cornbread, toasted
- Chipotle and Maple Butter
- 100g fresh white crabmeat
- sea salt and black pepper
Preheat the oven to 160ºC fan/180ºC/350ºF/gas mark four.
Grease two 225ml (8oz) ramekins with butter. Heat a large non-stick frying pan over a medium heat. Add the olive oil and fennel and sauté for 5 minutes until lightly coloured. Add the garlic and cook for a further two minutes. Add the spinach and dill and cook until the spinach has wilted.
Add the double cream, Parmesan and lemon zest, and bring to the boil.
Cook for one minute until slightly thickened, then remove from the heat.
Season with a pinch of salt and pepper.
Distribute the creamy spinach and fennel mixture between the two prepared ramekins. Crack an egg into each ramekin and place them on a baking tray.
Bake for around 12–15 minutes, or until the whites have set and the yolks are soft (cook for longer if you like firm yolks).
Just before the eggs are finished cooking, toast the slices of cornbread and spread with the chipotle and maple butter.
When the eggs are done to your liking, remove from the oven and divide the crab meat between the ramekins. Sprinkle with chopped chives and serve with the toasted cornbread.