Continental Deli has reopened! Lordamercey. Feels like it’s been shut for a year rather than a couple of months. No other shop in Brixton has the smell this shop has and it inspires me to try new foods I might not have considered, which is what a deli should do isn’t it?
So to celebrate a new season, I bought some of the deli’s pots (a bargain at £1.70 each) and made baked eggs with spinach and tomato. Mixing chopped tomato with chilli flakes gives them a good old kick, and dipping fresh bread in makes it a nice weekend brunch kind of thing. I hate the word brunch probably just as much as I hate hummus but it’s quite a fitting word in this case!
Some would say I’ve overbaked these but I hate underdone eggs so would rather them like this than soggy and runny, OK.
The recipe is just wilted, squeezed spinach put into a small ovenproof bowl with chopped tomatoes (mixed with chilli flakes), then make a well in the middle to which you crack your egg into. Stick in oven at 200 for at least 10 mins or until the egg looks done. Don’t forget your dipping materials of course.
September 8th, 2011 at 7:13 am
That egg looks overdone to me.