- 2 tbsp olive oil
- 20g/¾oz baby spinach leaves
- 1 garlic clove, chopped
- 300g/10½oz chutney
- 1 day-old French-style baguette, cut into 1cm/½ in rounds
- 4 free-range eggs
- 450ml/16fl oz full-fat milk
- 150g/5½oz strong cheddar cheese, grated
- 350g/12oz soft goats’ cheese, torn into pieces
- 2 sprigs rosemary
- salt and freshly ground black pepper
- Preheat the oven to 160C/140C Fan/Gas 3.
- Heat a frying pan and add the oil. Tip in the spinach and garlic and cook until wilted. Season with salt and pepper.
- Lay the spinach in an ovenrpoof serving dish. Spread the chutney over one side of the cut baguette and place on top of the spinach.
- Whisk the eggs with the milk in a bowl. Stir in the cheddar, and season with salt and pepper. Pour this mixture over the spinach and bread and leave to sit for 10 minutes.
- Dot the goats’ cheese and the rosemary sprigs over the top and bake in the oven for 30 minutes, or until the cheese has melted. Serve straight away.