Eggs Florentine spaghetti

A one-pan baked pasta for one that proves you don’t have to skimp on taste when cooking solo.

Serves: 1

INGREDIENTS

100g conchiglie, fusilli or spaghetti
75g spinach, roughly chopped
75ml double cream
a pinch freshly ground nutmeg
Squeeze 1 lemon
Sea salt and black pepper
1 medium egg (at room temperature)

METHOD

Cook the pasta in a large pan of boiling salted water according to the packet instructions, until just under al dente. Add the chopped spinach, cook for a further minute, until it’s wilted, then drain well and return to the pan.

Heat the oven to 190C (170C fan)/375F/gas 5. Stir the cream, nutmeg and lemon juice through the cooked pasta mix, then season to taste.

Add the pasta to an ovenproof dish and make an indentation in the pasta. Break an egg into the indentation, season with salt, then transfer to the oven and bake for 23-25 minutes, until the top of the pasta is crisp and the egg is just cooked through – the yolk will be jammy, rather than liquid. Leave to stand for five minutes, then serve hot.

Recipe credit: Rukmini Iyer

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