Eggs and spinach together make a very nutritious light luncheon dish. If possible fresh spinach should be used for the best flavour and texture, but if not available frozen chopped spinach will make a good substitute.
3/4 kg spinach, stalks removed
25 g (1 oz) butter
Pinch of grated nutmeg
Freshly ground black pepper
50 g (2 oz) Cheddar or Cheshire cheese, grated
1. Wash the spinach and put in a large saucepan with salt to taste. Heat gently until juices flow from the spinach, then cover the pan and cook gently for 5 to 10 minutes or until the spinach is tender.
2. Drain and chop. Return to the rinsed-out pan with the butter, nutmeg, and pepper to taste, and allow to dry out for a few minutes over gentle heat.
3. Meanwhile, lightly poach the eggs in gently simmering water. Put the chopped spinach into four individual gratin dishes or one large flameproof serving dish.
4. Place the drained, poached eggs on top. Sprinkle with the cheese and brown under a preheated hot grill for 2 to 3 minutes. Serve immediately.
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