Eggs Florentine

From: Beat High Blood Pressure Cookbook

 

Serves: 2
Yield: 2 gratin dishes
Ready in: 35 mins (15 mins prep - 20 mins cook)

1 box (about 250 g) frozen chopped spinach
¼ teaspoon freshly ground black pepper
2 large eggs
⅔ cup (170 ml) skim milk
1 tablespoon plain flour
2 tablespoons grated reduced-fat tasty cheese
1½ tablespoons freshly grated Parmesan cheese
2 wholemeal English muffins, split and toasted

Preheat the oven to 180°C. Coat a small non-stick frying pan and two shallow gratin dishes (about 10cm in diameter) with cooking spray.

Rinse the spinach under warm water in a colander until it is thawed, then squeeze dry. Sprinkle with a pinch of pepper. Divide the spinach mixture between the gratin dishes and shape into a "nest" in each dish, forming indentations with your fingers.

Crack 1 egg into a separate small dish, then slide it into a spinach nest, and season with a pinch of pepper. Repeat. Bake until the eggs are just set, about 15 minutes.

To make the cheese sauce, put ⅓ cup (80 ml) milk and the flour in a small jar with a tight-fitting lid and shake until well blended. Pour the mixture into a small saucepan, then add the remaining milk. Whisk constantly over a medium-high heat just until bubbles form around the edge, about 3 minutes. Add the tasty cheese and Parmesan cheese and whisk for a further 4 minutes or until the cheese melts and the sauce is smooth.

For each serving, slide a spinach nest onto the bottom half of an English muffin. Spoon over half of the cheese sauce. Arrange the top half of the muffin on the plate.