Mustard-Glazed Egg and Spinach Bake

Dice the onion finely. Crush the garlic under your knife blade and peel.

In a large frying pan over medium heat, melt the butter until it foams. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the garlic and cook for another minute until fragrant. Add the spinach in batches, stirring until wilted. Season with a pinch of salt. Remove from heat and let cool slightly.

In a bowl, whisk together the eggs, heavy-cream, mustard, salt, and black-pepper until well combined. The mustard should be emulsified, not sitting at the bottom like a afterthought.

Spread the spinach mixture evenly in the prepared baking dish. Pour the egg mixture over the top, ensuring even distribution.

Scatter the cheddar-cheese over the surface in a single layer. Do not pile it — a proper, even coverage is all you need.

Preheat oven to 180°C (350°F). Bake for 25-30 minutes until the eggs are set and the surface is golden. The centre should have just a slight wobble when you shake the dish.

Rest for 5 minutes before serving. Breakfast is not a race.