Ingredients

• 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

Directions

• 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.