Baked Eggs with Shellfish and Spinach

For each serving you will need

  • 1 handful fresh spinach
  • 2 tbsp crème fraiche
  • ½ tbsp chopped fresh chives
  • Salt and freshly ground black pepper
  • ½ jar drained Ocean Crown Cooked & Pickled Cockles or Mussels (or a mix of the two)
  • 2 large eggs
  • Lemon and chopped parsley, to serve


Preheat the oven to 200°C/180°C fan.

Place the spinach in a colander in the sink and pour boiling water over it until it just wilts. Leave to drain and cool. Then squeeze out and excess water.

Shred up the spinach and place in the bottom of a small ovenproof dish.

Mix the crème fraiche with the chopped chives and season well.

Sprinkle the drained cockles and/or mussels over the spinach. Cover with little spoonfulls of the crème fraiche.

Carefully break the eggs on top.

Make a little hat for each dish with a piece of oiled foil and crimp the edges over the sides of the dish leaving room over the eggs.

Bake for 15-18 minutes until the egg whites are just set. Scatter with the chopped parsley.

Serve with some fresh lemon on the side with hot buttered toast.

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