Spinach with Eggs and Cheese from The Times Cookery Book by Katie Stewart
Soft-boil the eggs, then plunge them into cold water and remove the shells. If using fresh spinach, wash well in cold water and remove centre rib from the leaves. Place in a large saucepan, add no ...
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Cooking tools:
- Stove
- Saucepan
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
Ingredients
- 1 oz (25 g) butter
- 1 (12 oz) (350 g) packet frozen spinach or
- 1 lb (450 g) fresh spinach
- 4 eggs
- salt
- pepper
- 1 oz (25 g) flour
- ½ pint (3 dl) milk
- 4 oz (100 g) grated Cheddar cheese
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