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Baked eggs florentine
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200g pack essential
260g pack essential
½ tsp cumin seeds, crushed
4 essential Waitrose Free Range Eggs
100g fat free natural yogurt
½ x 350g tub essential Waitrose Cheese Sauce
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.
Typical values per serving:
This recipe was first published in April 2015.