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Add a photoServings: 4
Ingredients
- 4 x Pastry Cases
- 400 gm Fresh Spinach
- 4 lrg Large eggs
- 4 Tbsp. Double Cream
- 1/2 tsp Freshly Grated Nutmeg
- 40 gm Butter
- 300 ml Lowfat milk
- 25 gm Plain Flour
- 75 gm Lancashire Cheese, (grated)
- 1 Tbsp. Double Cream
- 3 x Tomatoes - diced
- 20 gm Finely minced chives
- 25 gm Grated Parmesan Cheese Butter
Directions
- 1. Blanch the spinach in a little boiling water till tender and drain till dry.
- 2. Place into a separate pan with the nutmeg, double cream, salt and pepper. Cook gently till the cream thickens.
- 3. For the sauce, place the flour, butter and lowfat milk into a saucepan and whisk over heat to make a smooth white sauce and add in the diced tomato and minced chives
- 4. Stir in the cheese and cook for a further 3 min.
- 5. Poach the Large eggs in simmering salted water with a splash of white wine vinegar.
- 6. Place the spinach mix into the pastry case, putting the poached egg on the top.
- 7. Pour over the sauce, sprinkle with cheese and glaze under the grill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 162 | 61% |
| Total Fat 18.37g | 23% |
| Saturated Fat 9.98g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 246mg | 82% |
| Sodium 227mg | 9% |
| Potassium 729mg | 21% |
| Total Carbs 14.26g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.97g | 4% |
| Protein 12.56g | 20% |
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