Eggs Florentine salad

Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

4 cups shredded fresh spinach

2 cups sliced courgettezucchiniXszucchini, summer squashX

1 cup diced capsicum

2 cups sliced mushrooms

6 eggs

½ cup skim milk

1 teaspoon cornflourcornstarchX

1 tablespoon mustard

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Instructions

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1 Preheat oven to 180°C. Line a baking dish with baking paper and arrange spinach on top. Add courgettes, capsicum and mushrooms. Bake for 15 minutes then carefully remove from oven.

2 Break 4 of 6 eggs and place them on top of vegetables in baking dish (you may want to make little hollows with a spoon to place eggs). With remaining 2 eggs, separate whites from yolks and set yolks aside. Pour whites over vegetables and return to the still warm oven. Grill for 10 minutes until eggs are done.

3 Meanwhile, to make sauce, whisk together yolks, milk and cornflour in a pot over a low heat until mixture thickens then add mustard.

4 Remove baking dish from oven and pour sauce over eggs. Serve immediately. Garnish with fresh basil, parsley or chives if you prefer.

Variations

To make this into a main meal, double the number of eggs you’re grilling (8 instead of 4) and serve with wholegrain bread.
If capsicum is out of season, use sliced leek or diced onion instead.
If you don’t have fresh spinach, use 2 cups defrosted frozen spinach.

Nutrition Info (per serve)

Calories 139 cal

Kilojoules 580 kJ

Protein 14 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 3 g

Sodium 240 mg

Calcium 130 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.