Baked eggs with spinach

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.

By , 21 September 2015
Baked eggs with spinach
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.28 per serving
Nutritional Info
Each 167g serving contains
  • Fat 18
  • Sat Fat 8
  • Sugar 1.6
  • Salt 1.2
  • Cals 270
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 677kJ/162kcal.
  • 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)
  • 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.

  • 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.

  • Remove from the heat, stir in the cheese, mustard and chopped spinach, and season well. Put in an ovenproof dish.

  • 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.

  • Serve with new potatoes or crusty bread.