SW recipe: Eggs Benedict

Ingredients

  • 227g/8oz fresh spinach
  • juice of ½ lemon
  • 4 tbsp fat free natural fromage frais
  • 1 tbsp freshly chopped tarragon
  • salt and freshly ground black pepper
  • 4 slices wholemeal toast from a 400g loaf
  • 4 slices ham, all visible fat removed
  • 4 poached eggs

Method

  • Place the spinach in a large pan with the lemon juice and cook for 2 minutes until wilted. Drain off any juice and keep warm.
  • For the sauce. Season the fromage frais with the tarragon and a little salt and black pepper. Heat gently for 1-2 minutes until warm. Don’t boil or the fromage frais will separate.
  • To assemble. Place a slice of toast on each plate and cover with a slice of ham. Pile on the spinach and top with a poached egg. Spoon over the sauce and serve immediately.

credits: goodtoknow.co.uk


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