Recipe - Coddled Eggs

3 ounce Baby Spinach Leaves, Trimmed
3 Tomatoes, Quartered
Salt and Pepper
4 teaspoon Worcestershire Sauce
4 Eggs, Size 3
One fourth pt Soured Cream
2 Slices, Wholemeal Bread
1 ounce Butter
1 tablespoon Vegetable Oil
Parsley Sprigs to Garnish

Preheat the oven to Gas 4, 350F, 180C, 10 minutes before cooking the eggs.
Arrange the spinach in the base of four ovenproof ramekin dishes. Add the
tomatoes, then season well.

Add 1 teaspoon worcestershire sauce to each ramekin, then carefully break
in an egg. Spoon the soured cream around each egg, then place the ramekins
in a shallow baking tin half filled with hot water. Cover and cook in the
oven for 35 minutes or until the eggs are set.

Meanwhile, cut each slice of bread into triangles. Melt the butter and oil
together in a frying pan, then fry the bread, turning once, for 5 mins, or
until crisp and golden.

Place the ramekins on a serving plate and arrange the fried bread around
the dishes. Garnish with the parsley sprigs and serve immeadiately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini