Poached eggs with spinach & ricotta

SERVES 4 PREP & COOK TIME 20 MINUTES

40ml white vinegar

8 free range eggs

60ml extra virgin olive oil

200g trimmed and washed spinach 240g fresh firm ricotta

1 Place a medium deep frying pan half filled with water over a medium high heat, bring to gentle simmer; add vinegar.

2 Crack the eggs onto a small plate, one at a time, then slip into the simmering water. Poach for 4 minutes. It’s easier to cook 2 to 3 eggs at a time.

3 Meanwhile, place a large non-stick fry pan over a medium high heat, add the olive oil then sauté off the spinach for 1 to 2 minutes until just wilted (but make sure that the oil is not too hot, otherwise it will start to fry the spinach). Season with sea salt and freshly ground black pepper to taste.

4 Place the ricotta into the centre of each plate, top with spinach and poached eggs. Season and serve with a little crusty bread, if desired.

Nutrition per serve (average) ENERGY 1430kJ.

PROTEIN 21.3g.

FAT, TOTAL 27.1g. SATURATED FAT 7.3g. CARBOHYDRATE 2.6g. SUGARS 2.6g.

SODIUM 228mg.

Ever since I established the Maggie Beer Foundation 10 years ago,

I’ve been on a mission to raise the standard of food in aged care. It’s a complex, difficult undertaking with real hurdles, challenges and a paucity of specialised training. But I’m determined to bring change to aged care and improve the quality of life for its residents.

When the Foundation’s knowledge is embraced by both aged-care management and kitchen leaders the results are heartwarming. By empowering these kitchens – often long undervalued – with skill and knowledge, and instilling in them a sense of pride, the positive energy soon radiates throughout the entire residence.

My small team of frontline trainer/ mentor chefs experience not only the highs and lows, but the joy when breakthroughs bring happiness and wellbeing to residents. It gives everyone a sense of achievement and purpose.

It’s a huge undertaking, one that takes much longer than I’d wish, but my team and I are on a journey that will continue for the rest of my life.

As important as the work is for me, there is a bigger picture: The sharing of ideas for beautiful, nutritious food, packed with flavour, utilising accessible, affordable ingredients and uncomplicated cooking techniques to create meals that are both a pleasure to prepare and eat.

Good food is essential at every age, especially as we get older. In particular, protein plays a vital role in maintaining optimum health. Current research stipulates that we aim to consume 30g of protein at each meal, with protein-rich snacks, which sets the ideal daily total at between 90 and 120g of protein per day. I have kept that uppermost in mind when choosing each ingredient in these recipes, working within Food Standards Australia New Zealand guidelines.

I hope you enjoy these simple, nutritious dishes and I promise there are equal measures of flavour and goodness in every one.