Eggs Florentine salad

Instructions

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.