The makings of the

Preheat the oven to 180 °C.

Wash and drain the spinach.

Place 5 g of butter in a frying pan or wok and melt on a high heat, when melted add all the spinach and cook until it just starts to wilt.

Remove the spinach from the pan and keep aside for later.

Grease your dish/pan that you are cooking the baked eggs in with the remaining 5 g of butter.

Season the greased dish/pan with salt and cracked black pepper.

Add the wilted spinach and 4 of the basil leaves to the bottom of your seasoned dish/pan and using a small spoon create 2 spaces in the spinach for the eggs.

Crack the eggs into the spaces in the spinach.

Quarter the cherry tomatoes and place them around the eggs.

Using a teaspoon place small dollops of the Philadelphiacream cheese around the eggs.

Season with salt and cracked black pepper to your liking.

Place the dish/pan into the preheated oven and cook for 10 - 12 minutes depending on how runny you like your eggs.

Remove the baked eggs from the oven and allow to stand for 1 minute, whilst waiting thinly chop the remaining basil leaf and sprinkle it on top to garnish.