50g gruyere cheese
40g butter
200g spinach, fresh
pinch salt, plus some extra
700g water
4 eggs, at room temperature
pepper, to taste
100g bread, toasted, cut into fingers
Place gruyere cheese into mixing bowl, chop 4 sec/speed 5, transfer into a bowl and set aside.
Place 30g butter, spinach and salt into mixing bowl, cook 10 mins/reverse/speed 1 with inclined measuring cup. Remove and set aside.
Place water into mixing bowl, heat 6 min/100oc/speed 1. While cooking, divide spinach into 4 small buttered aluminium moulds and sprinkle gruyere cheese on top. Break open eggs, place one into each mould and season with salt and pepper to taste. Place moulds into varoma receptacle.
Place varoma into position, steam 8min/varoma/speed1.
Serve eggs with bread fingers.
Variation - instead of spinach divide half of cheese into 4 buttered moulds. Break open eggs & place one into each mould and season with a pinch of herb salt. Place diced ham onto eggs around the egg yolk, sprinkle remaining cheese onto it and place into varoma receptacle.
From Full Steam Ahead cookbook. I see no reason why you couldn't use ceramic pots instead of aluminium.
