Popeye's Secret - Eggs in Spinach Nests
Serves 2
Full of protein and iron, this dish is great for growing bodies.
Nutritional Breakdown Per Serving
Calories 449
Fat supplies 42% of calories
Saturated fat supplies 9% of calories
Ingredients
400g (14oz) fresh leaf spinach, washed and trimmed
1 tablespoon low fat spread
1 whole nutmeg
Half teaspoon sunflower or olive oil, to grease
4 Lion Quality eggs
50g (2oz) reduced fat Edam cheese, grated
Salt and ground black pepper
2 chunks bread, white or wholemeal, to serve
GET READY! large saucepan and lid * colander * cheese grater * egg poacher pan and lid * pastry brush * 2 tea cups * table knife * 2 serving plates
Method
- Put the wet spinach in the large pan, cover and cook for about 3 minutes, then drain in the colander, shaking well.
- Return the spinach to the pan, stir in the low fat spread and season. Using the small holes of the grater, grate about a quarter of the nutmeg and stir to mix in. Cover and keep warm.
- Lightly brush the egg poacher cups with oil. Boil water in the pan. Crack 2 eggs into tea cups and slip into the poacher egg cups. Repeat with other 2 eggs. Cover and simmer for 3 minutes.
- Put the spinach on the plates and make 2 hollows in each. Run a table knife round the eggs and de-mould into the hollows. Sprinkle over the cheese and serve with crusty bread.
