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. Put spinach into a bowl.
2. Cover and cook 100% (High) 6-7 minutes, until cooked.
3. Drain and blend with seasoning, 2.5 ml (2 tsp) nutmeg and 15 ml (1 tbsp) yogurt.
4. Put in base of dish and arrange eggs on top.
5. Put margarine in bowl, cook, uncovered, 30 seconds, to melt.
6. Stir in flours and mustard, cook, uncovered, 30 seconds.
7. Gradually stir in milk, cook, uncovered, 3 minutes, until thickened, stirring twice.
8. Stir in remaining nutmeg, yogurt and cheese.
9. Coat eggs with sauce. Cook, uncovered, 8-9 minutes, until heated through.
10. Brown surface under grill, if liked.
2. Cover and cook 100% (High) 6-7 minutes, until cooked.
3. Drain and blend with seasoning, 2.5 ml (2 tsp) nutmeg and 15 ml (1 tbsp) yogurt.
4. Put in base of dish and arrange eggs on top.
5. Put margarine in bowl, cook, uncovered, 30 seconds, to melt.
6. Stir in flours and mustard, cook, uncovered, 30 seconds.
7. Gradually stir in milk, cook, uncovered, 3 minutes, until thickened, stirring twice.
8. Stir in remaining nutmeg, yogurt and cheese.
9. Coat eggs with sauce. Cook, uncovered, 8-9 minutes, until heated through.
10. Brown surface under grill, if liked.
serving amount
serves 4
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