Spinach and egg bake


Serves 4

Ready in 45 Minutes


● 350g Spinach ● 25g butter ● 25g plain flour ● 300ml semi-skimmed milk ● 100g Mature Cheddar Cheese ● 2 tsp Coarse Grain Mustard ● 4 large eggs ● crusty bread


1. Preheat the oven to 190C/170C Fan/Gas 5. Rinse the spinach and drain. Cook the spinach in a large pan, without adding water, until it wilts. Drain in a colander, pressing with the back of a large spoon to extract as much water as possible. Chop. 2. Melt the butter in a small pan, stir in the flour. Cook, stirring all the time, over a low heat and whisk in the milk. Bring to the boil, whisking all the time, and simmer for 1 minute. 3. Remove from the heat, stir in the cheese, mustard and chopped spinach, and season well. Transfer to a ovenproof dish. 4. Make four holes in the surface. Break the eggs one at a time into a cup and gently tip them into the holes. Bake for about 20 minutes or until the whites are set. 5. Serve with crusty bread.

Nutritional Info:

Each 271g serving contains 318KCAL

Special Diets:

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