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Essential Spinach260g
260gItem price
£1.60Price per unit
£6.16/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the spinach into a large saucepan, then cover and cook briefly until wilted. Drain. When cool enough to handle, squeeze as much water out as possible.
Chop the spinach and put into a bowl. Add the yogurt and garlic, then season and mix to combine thoroughly.
Place the eggs into a pan of boiling water and boil for 5 minutes 30 seconds. Plunge into cold water and cool a little. Carefully peel the warm eggs and place onto a chopping board.
Melt the butter in a small frying pan with the pul biber, cumin, lemon zest and a generous pinch of sea salt flakes. Gently cook until it smells nutty, with a reddish-golden colour.
Divide the creamy spinach between 2 plates, cut the eggs in ½, taking care to catch the still-runny yolks, and place on top. Spoon over the spiced butter and serve with a side of toast for dipping.
Typical values per serving when made using specific products in recipe
Energy | 2,694kJ/ 646kcals |
---|---|
Fat | 41g |
Saturated Fat | 21g |
Carbohydrates | 34g |
Sugars | 4.3g |
Fibre | 3.9g |
Protein | 33g |
Salt | 1.3g |
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£2.35Price per unit
47p/100g0 added
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£2.75Price per unit
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