1 lb (450 g) fresh spinach, stalks removed, or 8 oz (225 g) frozen chopped spinach
1 tsp (5 ml) grated nutmeg
3 tbsp (60 ml) low-fat natural yogurt
pepper, to taste
6 eggs, hard-boiled and shelled
25 g (1 oz) polyunsaturated margarine
1 tbls (15 g) 1/2 oz plain wholemeal flour
1 tbls (15 g) 1/2 oz plain flour (All purpose)
2.5 ml (1/2 tsp) mustard powder
1 cup (8 fl oz.) semi-skimmed milk
40 g (1 1/2 oz) Canadian Cheddar or Red
Leicester cheese, grated
1 tsp (5 ml) grated nutmeg
3 tbsp (60 ml) low-fat natural yogurt
pepper, to taste
6 eggs, hard-boiled and shelled
25 g (1 oz) polyunsaturated margarine
1 tbls (15 g) 1/2 oz plain wholemeal flour
1 tbls (15 g) 1/2 oz plain flour (All purpose)
2.5 ml (1/2 tsp) mustard powder
1 cup (8 fl oz.) semi-skimmed milk
40 g (1 1/2 oz) Canadian Cheddar or Red
Leicester cheese, grated
method
1. Cook fresh spinach, with just the water clinging to the leaves, for about 5 minutes, until wilted. If using frozen spinach, cook, stirring, for about 10 minutes. Drain well, pressing out all excess water
2. Puree the spinach in a blender or food processor with 2.5 ml (1/2 tsp) nutmeg, 15 ml (1 tbsp) yogurt and the seasoning.
3. Spread over the base of a 1.1 litre (2 pint) capacity ovenproof dish. Arrange the eggs carefully on top of the spinach. Set aside.
4. Melt the margarine in a small saucepan, stir in the flours and mustard and cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and cook, stirring, for 2 - 3 minutes or until thickened. Remove from the heat and add the remaining nutmeg and yogurt and the cheese. Stir until the cheese has melted.
5. Coat the eggs completely with the sauce. Bake at 180°C (350°F) mark 4 for 20 minutes, until the top is golden brown and bubbly. Serve.
2. Puree the spinach in a blender or food processor with 2.5 ml (1/2 tsp) nutmeg, 15 ml (1 tbsp) yogurt and the seasoning.
3. Spread over the base of a 1.1 litre (2 pint) capacity ovenproof dish. Arrange the eggs carefully on top of the spinach. Set aside.
4. Melt the margarine in a small saucepan, stir in the flours and mustard and cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and cook, stirring, for 2 - 3 minutes or until thickened. Remove from the heat and add the remaining nutmeg and yogurt and the cheese. Stir until the cheese has melted.
5. Coat the eggs completely with the sauce. Bake at 180°C (350°F) mark 4 for 20 minutes, until the top is golden brown and bubbly. Serve.
serving amount
serves 4
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