February 18, 2015 1:28 pm

Need breakfast food-spiration? This is a simple GLUTEN FREE healthy version of a popular Italian breakfast dish that is normally laden with butter and cream. It may be cooked in small individual dishes or one large gratin dish about 20-25cm across and serves 4.



  • 500g spinach, washed and drained
  • Salt and freshly ground black pepper
  • 100g ricotta cheese
  • 8 large basil leaves, finely chopped
  • 4 eggs
  • 25g Parmesan, grated
  • 4 medium slices warm crusty brown bread



  1. In a large saucepan or frying pan, cook the spinach in batches, stirring frequently until it is wilted.
  2. Place in a colander until all the spinach is cooked, then squeeze dry, pressing out any excess water.
  3. Preheat the grill to high. Place the warm spinach leaves in four individual heatproof dishes or one large gratin dish and season with salt and pepper.
  4. Put the ricotta in a bowl and mix with the chopped basil leaves, if using, and season with salt and pepper.
  5. Carefully break the eggs over the spinach without breaking the yolks and dollop the ricotta around the sides with a little on top of the yolks.
  6. Scatter over the parmesan and place under the grill. Cook for 2-4 minutes until the eggs are just set but still soft in the middle.
  7. Serve straight away with warm bread.