Yield: Serves 2-4
- 1 tbsp olive oil
- 1 leek, thinly sliced (white part only)
- 5 cups (about 150 g) fresh raw spinach
- 4 eggs
- Salt and freshly milled black pepper
- 3/4 cup (about 75 g) grated aged Gouda cheese
Heat the oil in a frying pan over a medium heat. Add the leeks and allow to cook for a few minutes until softened, being careful not to let them burn. Mix in the spinach and let it wilt. Remove from the heat.
Butter a baking dish (or 4 ramekins if making individual portions). Add the vegetables to the baking dish, spreading the mixture out evenly (or divide between the ramekins).
Break the eggs on top of the spinach and leeks, being careful not to break the yolks. Season to taste with salt and freshly milled black pepper (don't use too much salt - you'll be adding salty cheese later).
Bake in the bottom of the preheated oven for 10 minutes, or until the egg whites are just beginning to set.
Preheat the grill. Remove the baking dish (or ramekins) from the oven, scatter the Gouda cheese on top, and place under the grill for a few minutes, or until the cheese is melted and bubbling. Serve immediately.