Recipes kindly supplied by Waitrose
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250
g pack essential Waitrose Spinach
25
g butter
1
tbsp plain flour
150
ml semi-skimmed milk
¼
tsp grated nutmeg
4
Waitrose Free Range Columbian Blacktail Medium Eggs
2
tbsp Waitrose Half Fat Crème Fraîche
Grated vegetarian Cheddar, to serve (optional)
1.
Preheat the oven to 200°C, gas mark 6. Cook the spinach in boiling water for 1
minute, drain and refresh under cold water. Squeeze out all the water with your
hands and chop finely. Heat the butter in a small pan, add the flour and cook
for 1 minute. Off the heat, stir in the milk a little at a time, then bring to the boil
and stir until thick and smooth.
2.
Stir the chopped spinach into the sauce and add nutmeg and seasoning.
Spoon into the base of 2 large ramekins (250ml ramekins or larger) or shallow
gratin dishes. Make shallow wells in the spinach, then break 2 eggs into each.
Spoon over the crème fraîche and scatter with the grated Cheddar if using.
3.
Place in a roasting tin filled with hot water and bake in the oven for 12–15
minutes until the eggs are set. Serve with crusty bread.
Serves 2
Prepare 10 mins
Cook 15 mins
Ingredients: