YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 8- 10 min

Pre­heat the oven to 200 ° C. Line a bak­ing sheet with bak­ing pa­per and grease with non­stick spray. 1 Steam the spinach, cool and squeeze to re­move as much liq­uid as pos­si­ble. Chop roughly and set aside.

1 bunch spinach, washed and stems re­moved 6- 8 eggs salt and pep­per 2 rounds feta cheese, crum­bled


2 cia­batta rolls, bro­ken into small­ish pieces 60 ml ( ¼ c) olive oil salt and pep­per 250 g baby toma­toes hand­ful of rocket 2 Care­fully sep­a­rate the eggs, keep­ing the yolks in­tact. Us­ing a hand beater, whisk the egg whites un­til stiff. Sea­son with salt and pep­per and gen­tly fold in the spinach and feta. 3 Spoon 6- 8 mounds of the mix­ture on the pre­pared bak­ing sheet and make a slight hol­low in each mound. Slide an egg yolk into each hol­low. Bake for 8- 10 min­utes or un­til done. 4 Tomato salad Spread the cia­batta pieces on a se­cond bak­ing sheet and driz­zle half the olive oil over. Sea­son with salt and pep­per and toast in the oven. 5 Mix the cia­batta with the toma­toes, rocket and rest of the olive oil. Serve with the eggs.


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