Ingredient:
250 g (8 oz) spinach leaves
3 spring onions, thinly sliced
2 tbsp double cream
4 eggs
3 tbsp grated parmesan cheese
Cheese sauce:
30 g (1 oz) butter
30 g (1 oz) plain flour
250 ml (8 fl oz) milk
175 g (6 oz) mature cheddar cheese, grated
Pinch each of cayenne pepper and grated nutmeg salt and black pepper
Method:
Make the cheese sauce: melt the butter in a saucepan, add the flour, and cook, stirring. For 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring constantly until the mixture thickens. Simmer for 2-3 minutes.
Stir in the Cheddar cheese, add the cayenne pepper and nutmeg, and season with salt and pepper. Keep warm.
Combine the spinach in a bowl with the spring onions and cream, and season with salt and pepper. Set aside.
Poach the eggs: bring a large pan of water to a boil. Lower the heat so that the water is simmering, and slide in the eggs, one at a time. Swirl the water round the eggs to make neat shapes. Lift out with a slotted spoon.
Divide the spinach and spring onion mixture among four warmed flameproof dishes. Arrange the poached eggs on the spinach, and spoon the cheese sauce over the eggs.
Sprinkle he grated Parmesan cheese over the sauce, then place the dishes under a hot grill, 7 cm (3 in) from the heat, until the cheese has melted and is lightly browned, and the whole dish is heated through. Serve hot.
250 g (8 oz) spinach leaves
3 spring onions, thinly sliced
2 tbsp double cream
4 eggs
3 tbsp grated parmesan cheese
Cheese sauce:
30 g (1 oz) butter
30 g (1 oz) plain flour
250 ml (8 fl oz) milk
175 g (6 oz) mature cheddar cheese, grated
Pinch each of cayenne pepper and grated nutmeg salt and black pepper
Method:
Make the cheese sauce: melt the butter in a saucepan, add the flour, and cook, stirring. For 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring constantly until the mixture thickens. Simmer for 2-3 minutes.
Stir in the Cheddar cheese, add the cayenne pepper and nutmeg, and season with salt and pepper. Keep warm.
Combine the spinach in a bowl with the spring onions and cream, and season with salt and pepper. Set aside.
Poach the eggs: bring a large pan of water to a boil. Lower the heat so that the water is simmering, and slide in the eggs, one at a time. Swirl the water round the eggs to make neat shapes. Lift out with a slotted spoon.
Divide the spinach and spring onion mixture among four warmed flameproof dishes. Arrange the poached eggs on the spinach, and spoon the cheese sauce over the eggs.
Sprinkle he grated Parmesan cheese over the sauce, then place the dishes under a hot grill, 7 cm (3 in) from the heat, until the cheese has melted and is lightly browned, and the whole dish is heated through. Serve hot.
