Egg and Spinach Croutes

Egg and Spinach Croutes

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This egg and spinach dish is a perfect easy dinner recipe for when you want something fresh and healthy.
Servings: 2
Calories: 448


  • 2 large slices bread 1 inch thick
  • 4 oz spinach trimmed
  • 2 eggs
  • 2 1/2 oz butter
  • 1 tbsp plain flour
  • 1/4 pint milk
  • salt and freshly ground pepper
  • freshly grated nutmeg
  • 1 garlic clove skinned and crushed


  • With a pastry cutter, stamp out as large rounds as possible from the slices of bread.
  • In a pan, gently cook the spinach (do not add liquid) for 3 4 minutes. Drain well and chop.
  • Bring a pan of water to the boil and put the eggs on to poach lightly.
  • Meanwhile, melt 15 g (1/2 oz) butter in a small saucepan and stir in the flour. Cook for 1 minute then remove from the heat and gradually add the milk. Bring to the boil, simmer for 1 2 minutes, stirring constantly. Stir in the spinach and season well with salt, pepper and nutmeg.
  • Toast the bread rounds on one side. Mix the rest of the butter with the garlic and spread on the untoasted side. Grill again until golden.
  • Drain the eggs. On a heated plate, top each toast croute with an egg, spoon over the creamed spinach and serve at once.
Calories: 448 kcal
Carbohydrates: 21 g
Protein: 12 g
Fat: 36g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 246 mg
Sodium: 509 mg
Potassium: 502 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 6536 IU
Vitamin C: 16 mg
Calcium: 224 mg
Iron: 3 mg
Ingredients Egg
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