No. of portions 10 Ingredients 100g Butter 600g Spinach, baby leaf picked and washed 550g (10) Eggs 500ml Knorr Garde D'or Mushroom Sauce 150g Parmesan, grated
Advance Preparation Pre-heat oven to 180ºC/375ºF/Gas 4. Method 1. Melt the butter in a suitable pan over a medium to high heat. Add the spinach and cook until wilted. Remove from the pan and dry well. 2. Spoon the dry spinach in to shallow serving dishes (sur la plat dishes) make a well in the centre. Crack the eggs into the well. 3. Spoon the sauce over the eggs and then sprinkle with the grated parmesan. 4. Bake in the oven for 8 minutes or until the egg white is set and yolks are still runny. 5. Serve Service Hint Knorr Garde D'or Hollandaise or Provencal sauce could be used instead of the Mushroom Sauce. Recipe from Knorr Summer Menu Masterclass with Neil Thornley