Baked Goat Cheese and Ricotta Custards

• Course:Lunch
• Preparation time: 0 Minutes
• Cooking time: 50 Minutes
• Quantity:4 Persons

Ingredients

1. 1 cup whole ricotta cheese
2. 3 tbsp parmesan cheese
3. 3 tbsp walnuts
4. 12 fresh spinach leaf
5. 0.13 tsp salt
6. 2 tbsp fresh basil
7. 0.13 tsp ground pepper
8. 4 cooking spray
9. 2 large egg

Preparation instructions

Heat oven to 175 Celsius. Spray cooking spray onto four 5-ounce ramekins or custard cups. Combine ricotta, goat cheese, Parmesan, walnuts, basil, egg, salt, and pepper in a bowl and mix well. Line each ramekin with 3 spinach leaves. Divide cheese mixture; fill full. Bake 30 minutes. Cool 5 minutes.To serve, run a knife around the rim of each custard. Invert onto small plates.Salt and pepper to taste.

Baked Eggs with Spinach

• Course:Breakfast
• Preparation time: 15 Minutes
• Cooking time: 10 Minutes
• Quantity:1 Persons

Ingredients

1. 0.50 tsp ground paprika
2. 0.50 tbsp parmesan cheese
3. 15 ml single cream
4. 2 egg
5. 50 gr. fresh spinach
6. 1 tbsp butter

Preparation instructions

Preheat oven to 325F/170C/Gas Mark 3. Butter a ramekin and add a layer of spinach. Put ramekin on baking sheet and into oven for a few minutes. Crack eggs into a saucer and slice them into ramekin, add salt & pepper and pour over the cream. Sprinkle cheese and paprika on top and put back into oven for 5 mins under a loose tent of foil.