Marcus Wareing served up tasty baked eggs with spinach and chorizo on Marcus in the Med: Mallorca.

The ingredients for the bechamel sauce are: 200ml milk, ½ nutmeg, for grating, 50g unsalted butter, 2 tbsp plain flour, Sea salt and freshly ground black pepper, 120g crème fraîche, 30g Parmesan cheese and 2 tsp Dijon mustard.

For the spinach: 1 tbsp olive oil, plus extra for drizzling and 300g baby leaf spinach, washed.

For the baked eggs: 4 eggs, ¼ Chorizo sausage, or to taste, ½ shallot, finely sliced, 1 baguette, 2 cloves garlic and Fresh parsley, for garnishing.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.