Well if I was brought this on a Sunday morning with the newspapers I would be a very happy woman...
Ingredients - serves 4
30g butter
30g plain flour
300ml milk
50g Parmesan, grated
salt, pepper
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8 rashers bacon
4-8 eggs (do you want 1 or 2?!)
500g young spinach
20g butter
salt, pepper |
Method
1 First make the Parmesan sauce: melt the butter and stir in the flour, season with salt and pepper and cook for a couple of minutes until foaming. Whisk in the milk and continue to beat until the sauce is beginning to bubble and is thick and smooth, remove from heat and beat in the cheese.
2 Grill the bacon and poach the eggs (they take 3-4 minutes in simmering water). Blanch the spinach in boiling water for 2 minutes then drain and squeeze out as much water as possible. Divide the spinach between buttered gratin dishes, top with a knob of butter & seasoning, followed by 2 rashers and poached egg(s). Finally spoon over plenty of cheese sauce and grill briefly to golden. Serve with toast.
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