Name: Baked spinach and eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: olive oil cooking spray; 180 gram english spinach leaves, stems removed; 1 tablespoon light olive oil spread; 2 1/2 tablespoon plain flour; 2 cup skim milk; 1/2 cup grated reduced-fat tasty cheese; 1/4 teaspoon ground nutmeg; 6 eggs, at room temperature; 4 green onions, finely chopped; 1 pinch cayenne pepper; 4 slices sourdough bread, toasted, lightly buttered, to serve

Ingredients

olive oil cooking spray

180 gram english spinach leaves, stems removed

1 tablespoon light olive oil spread

2 1/2 tablespoon plain flour

2 cup skim milk

1/2 cup grated reduced-fat tasty cheese

1/4 teaspoon ground nutmeg

6 eggs, at room temperature

4 green onions, finely chopped

1 pinch cayenne pepper

4 slices sourdough bread, toasted, lightly buttered, to serve

Method

1.Preheat oven to 180°C/160°C fan-forced. Lightly spray 4 x 1-cup ramekins or ovenproof dishes with oil. Place spinach and 1 tablespoon water in a medium saucepan over moderate heat. Cook and stir 3 minutes or until wilted. Drain; cool. Squeeze excess liquid from spinach. Chop coarsely.

2.Melt spread in a small saucepan over moderate heat. Add flour; cook and stir 1 minute or until bubbling. Remove from heat; gradually stir in milk. Increase heat to moderately high; cook, stirring constantly, until mixture boils and thickens slightly. Remove from heat. Stir in cheese and nutmeg until smooth. Whisk in 2 of the eggs until well combined. Add spinach and onion to cheese sauce.

3.Pour mixture into prepared dishes. Using the back of a spoon, make a slight indent at centre of each dish. Break an egg into each indent. Place ramekins on a baking tray, sprinkle with cayenne pepper. Bake 18-20 minutes or until eggs are just set. Stand 5 minutes before serving with buttered toast.

You can use frozen (thawed) spinach; squeeze out excess moisture before using. Best made close to serving time.
Note

Woman's Weekly Food

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Ingredients

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