baked eggs spinach


200g pack essential Kale
260g pack essential Spinach
½ tsp cumin seeds, crushed
4 essential Free Range Eggs
100g fat free natural yogurt
½ x 350g tub essential Cheese Sauce
50ml milk


1. Preheat the oven to 200°C, gas mark 6. Cook the kale in boiling water for 1 minute, add the spinach and cook until just wilted. Drain well then mix with the cumin, season and transfer to an ovenproof dish. Make 4 hollows and crack an egg into each one.
2. Mix the yogurt, cheese sauce and milk together and spoon over the dish. Bake for 15 minutes, or until the egg whites are just set but the yolks are still runny.

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