Recipes
Baked eggs with spinach
You can use any hard cheese for this dish, but if you’re serving it to vegetarians make sure there’s a V on the pack.
You can use any hard cheese for this dish, but if you’re serving it to vegetarians make sure there’s a V on the pack.
(2 votes)
Cook: 45 Mins
Serves: 4
Price: £1.28 per serving
Nutritional Information
Each 167g serving contains
Energy
1131kj
270kcal
1131kj
270kcal
13%
Fat
18g
18g
Med
26%
26%
Saturates
8g
8g
Med
40%
40%
Sugars
1.6g
1.6g
Low
2%
2%
Salt
1.2g
1.2g
Med
20%
20%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
677kj/162kcal
Typical energy values per 100g:
677kj/162kcal
Ingredients
350g bag Asda Spinach
25g butter
25g plain flour
300ml semi-skimmed milk
100g Asda Lighter Mature Cheddar Cheese, grated
2 tsp Asda Coarse Grain Mustard
4 large free-range eggs
New potatoes (or crusty bread)
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Rinse the spinach in plenty of cold water, then 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 roughly.
2
Melt the butter in a small pan, then 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. Put in an ovenproof dish.
4
Make four holes in the surface. Break the eggs one at a time into a small container and gently tip them into the holes. Bake for about 20 minutes or until the whites are set.
5
Serve with new potatoes or crusty bread.