Eggs Florentine
Eggs Florentine combines eggs with spinach baked in a delicious sauce – a great lunch or supper which will give your vitamin D levels a boost.
Serves 4
Per serving: 239 calories, 3.2% fat (excluding toast)
Prep time: 10 mins
Cook time: 10 mins
Ingredients
500g fresh spinach, rinsed
300ml semi-skimmed milk
1 tbsp cornflour
1 tsp vegetable bouillon stock
1 tsp English mustard powder
20g low fat mature cheese, grated
4 eggs
Black pepper
Toasted bread, to serve
Method
-
- Preheat the oven to 200°C, 400°F, Gas Mark 6. Wilt the spinach in a non-stick wok over a medium heat then spoon into the base of an ovenproof dish. Season with black pepper then dig out 4 holes in the spinach.
- Make the sauce by mixing the cornflour with a little of the milk to a smooth paste. Heat the remaining milk in a saucepan. Whisk in the cornflour and continue to whisk as the sauce thickens. Add the stock powder and mustard powder.
- Crack the eggs into the holes prepared in the spinach and top with the sauce. Cover with the grated cheese then bake in a preheated oven for 10 minutes.
- Serve hot with toasted bread.