Sunday, August 16, 2009

Eggs Florentine

Serves: 6
Fibre 1.4g, protein 14.5g, fat 19.4g
Calories/serving: 244
per serving: 4
• 1/2 recipe Cheese Sauce
• 45og/1lb fresh or Frozen spinach
• 6 eggs
• salt
1. Preheat oven to 18o°C/35o°F/gas 4.
2. Prepare the Cheese Sauce. Wash the spinach leaves in cold water, place in a saucepan with a tightly fitting lid and cook over a low heat for 2 minutes. Drain well and chop finely.
3. Place the spinach in i or 2 shallow baking dishes then make a hollow for each egg in the spinach. Break one egg into each hollow and add a pinch of salt to taste. Pour the cheese sauce over the eggs and spinach and bake for 25 minutes.

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