Jono & Jules do food & wine

Try this for a tasty weekend brunch dish. Serve with toasted sourdough for mopping.

Baked green eggs – serves 2

• 100g baby spinach, roughly chopped
• 4 tbsp fresh pesto
• 100ml double cream
• 1 tbsp finely grated gruyère
• 2 eggs

Heat the oven to 200C/180C fan/gas 6.

Mix together the spinach, pesto, cream and some seasoning, and tip into 2 shallow ovenproof dishes.

Sprinkle the grated cheese over the top.

Create a hollow in each dish with a spoon, then gently break in the eggs. Bake the dishes in the oven for about 10 minutes or until the whites are set and the yolks are still runny.

(Original recipe from BBC Good Food)