Creamed spinach and poached egg toasts

Serves 4
450g baby spinach, washed
2 tbsp butter
2 shallots, chopped
2 garlic cloves, crushed
3 tbsp plain flour
360ml milk
40g Parmesan, grated
1 tbsp Dijon mustard
Salt and black pepper
4slices of sourdough bread
4 large eggs



  1. Wilt the spinach in a pot of boiling water for just one minute, then rinse under cold water to stop it cooking further. Use your hands to squeeze out the excess water from the leaves. Chop the spinach and set aside.
  2. Melt the butter in a pan over a medium heat. Add the garlic and onion and cook for 4-5 minutes. Add in the flour, stirring everything together to form a paste. Slowly whisk in the milk and cook until slightly thickened. Stir in the Parmesan, mustard and spinach and season with salt and pepper.
  3. Poach four eggs and toast the sourdough (or other bread of your choice.)
  4. Spread the creamed spinach on the toast and top each slice with a poached egg. Season with a little salt and pepper and serve.

Note: Other crusty bread can be used as an alternative to sourdough bread, if you wish.

Nutritional information:

Per serving: 368kcals, 16.4g fat (7.7g saturated), 37.4g carbs, 7.1g sugars, 20.1g protein, 3.8g fibre, 0.593g sodium