Poached eggs Florentine

Serve for brunch, lunch or a supper with fresh crusty bread. You can also use frozen leaf spinach which is a useful vegetable to keep in the freezer for dishes like this and will be cheaper than fresh. Spinach and eggs are good sources of vitamins and antioxidants that help keep the eyes healthy.

• Preparation: 5 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 30g sunflower spread
• 30g plain flour
• 450 ml Oatly Organic or Enriched Oat drink
• 1/2 tsp mustard powder
• 1/2 tsp vegetable stock powder
• 50g mature cheddar cheese, grated
• 700g frozen leaf spinach, thawed
• 1/2 tsp freshly grated nutmeg
• White wine vinegar (if not using silicon poaching moulds)
• 8 medium eggs

What you do:

1. To make the sauce: put the sunflower spread, flour, Oatly, mustard and stock powder into a saucepan, heat gently and whisk all the time until it comes to simmer, cook a further minute, then add the cheese. Season if needed.
2. Put the spinach into a pan and heat for 3-4 minutes. Tip into a large sieve or colander and squeeze out as much water as possible, return to the pan and season with black pepper and nutmeg. Keep warm with lid on.
3. Bring 5cm water to the boil in a wide shallow pan. Add a few drops vinegar. Break in 4 eggs and poach gently for 3-4 minutes, lift out and drain on kitchen paper. Repeat with the other eggs. Alternatively, poach the eggs in the pan of water in silicon moulds for 3-4 minutes.
4. Briefly reheat the spinach and divide between 4 greased, shallow, heatproof dishes. Slide the eggs on top then spoon over the sauce.

Cook's tip:

Serve with seeded or crusty wholemeal bread to taste.

Nutritional information per portion:

347 Cals

22.3g Protein

22.6g Fat of which 7g saturated fat

13.8g Carbohydrate of which 5.6g sugar

3.7g Fibre

1g Salt

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