Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Poached eggs on spinach with a cheese sauce.
Equipment: Frying pan; saucepan; small pan
Measures and names
Ingredients
- 4 eggs
- 300 g spinach
- 20 g butter
- 1 garlic clove
- 150 ml double cream (heavy cream)
- 60 g cheddar
- 1 tsp Dijon mustard
- Pinch of nutmeg
- Black pepper
Method
- Wilt the spinach in the butter with the garlic, season, and divide between two warm plates.
- Poach the eggs in barely simmering water for 3 minutes, until the whites are set and the yolks soft.
- Warm the cream with the cheddar, mustard and nutmeg in a small pan over a low heat, stirring until smooth — don't let it boil.
- Sit two drained eggs on each bed of spinach.
- Spoon over the cheese sauce and finish with plenty of black pepper.
Swaps and tips
A low-carb take on eggs Florentine — no muffin needed. The cheese sauce doubles as a mornay.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 30 g | 8 g | 3 g | 68 g | 748 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
