Eggy Breakfast Bake

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  1. Preheat the oven to 180°C/360°F.
  2. Take the bread and rip it into pieces, then drizzle with 2bsp of olive oil and season with salt. Place on a baking tray and bake until golden and crispy, roughly 15 mins.
  3. Meanwhile, heat the remaining oil in a saucepan and gently cook the shallots and garlic until softened, roughly ten minutes.
  4. Pour over the double cream and add the chopped spinach and ham. Season to taste. You can keep some of this aside to freeze for a later occasion.
  5. Place a few croutons in a ramekin and spoon over the spinach mixture, allowing a few croutons to poke through. Make a little hollow in the mix and crack an egg into it, then sprinkle with parmesan and bake until the white has set but the yolk is still runny.