Creamy Spinach Baked Eggs with Garlic Ciabatta

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Finely dice onion; mince both cloves of garlic (keeping measures separate); roughly chop spinach.
2. Heat a drizzle of oil in a medium, oven-proof frypan on medium heat and cook onion for about 4 minutes, stirring occasionally, until softened. Add butter, bay leaf, garlic, salt and nutmeg paprika blend. Once butter is bubbling, stir through flour until combined.
3. Slowly add milk, whisking to avoid lumps and bring to a simmer. Reduce heat to low-medium and simmer, stirring regularly, for about 3 minutes. Fold though spinach, season to taste and remove from heat.
4. Break eggs evenly over creamy spinach, aiming for 1 in each corner. Place pan in oven and bake for about 7 minutes, until eggs are cooked. While eggs cook, cut ciabatta in half horizontally. In a small bowl, mix together minced garlic and olive oil. Place bread on prepared tray.
5. Brush bread with garlic mix, season and bake for about 6 minutes, until crunchy and toasted. While bread cooks, peel courgette and carrot into ribbons and thinly slice radishes. Toss in a medium bowl with vinaigrette and pumpkin seeds (if using). Season to taste.
6. To serve, divide garlic ciabatta between plates, spoon over creamy spinach baked eggs and top with courgette salad.