Baked Eggs and Chicken Pots with Spinach and Tomato Chutney

Preparation time: 5 mins • Cooking time: 15 mins • Serves: 10

Ingham’s Diced Chicken

Product Code: 0009810
Carton Content: 5 x 1kg

 

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INGREDIENTS:

  • 300g spinach, blanched,
  • 1kg Ingham’s Diced Chicken
  • 1/2 cup sour cream
  • 1 1/2 tablespoons milk
  • 2 teaspoons chopped fresh sage
  • 20 eggs
  • 100g of tomato chutney
  • 10 slices sourdough toast
  • 60g butter, melted
  • 2 garlic cloves, thinly sliced

METHOD:

  1. Preheat oven to 180°C. Place ten ramekins or ovenproof dishes on a baking tray. Divide the spinach and chicken among the ramekins. Combine the sour cream, milk, and sage in a small bowl.
  2. Break 2 eggs into each ramekin. Spoon over the sour cream mixture. Top each ramekin with tomato chutney and season. Bake for 15 minutes or until the eggs are cooked to your customers liking.
  3. Meanwhile, preheat salamander or grill on medium-high. Place the bread on a baking tray. Brush with butter. Sprinkle with garlic. Cook under grill for 1 minute each side or until golden.
  4. Serve the toast with the potted eggs.

Ingham’s Diced Chicken

Product Code: 0009810
Carton Content: 5 x 1kg

 

ORDER ENQUIRY





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