Baked green eggs with bread salad

Instructions

1 Preheat oven to 180°C. Cook the asparagus and spinach in a medium saucepan of boiling water for 2 minutes, or until just tender. Drain well. Divide the vegetables into 4 x 1 1/2-cup shallow ovenproof dishes.

2 Combine cream and pesto in a small bowl. Pour pesto mixture over vegetables. Make 2 small indents in each dish of vegetable mixture. Crack 1 egg into each indent. Bake for 20 minutes, or until the egg whites are set.

3 Meanwhile, combine the cherry tomatoes, bread, onion, vinegar and half of the basil in a medium salad bowl. Season with cracked black pepper and toss gently to combine. Serve eggs with salad and garnish with remaining basil.