A deliciously healthy variation on simple bacon and eggs.

White wine vinegar 2 tsp
Eggs 4
Baby spinach leaves 225g pack
Leek 1 large
Smoked bacon 4 rashers
Low fat natural fromage frais 4 tbsp
Ground nutmeg ¼ tsp

1 Half fill a deep frying pan with water and add the vinegar. Bring to the boil then reduce to a gentle simmer. Carefully break the eggs into the pan and cook for 5–6 minutes (or until cooked to your liking), occasionally spooning the water over the yolks to cook them evenly. Remove from the heat and keep warm in the water until ready to serve.

2 Meanwhile, rinse the spinach and pack into a saucepan without drying. Trim the leek and split lengthwise. Rinse under cold running water to flush out any trapped earth, and then shake well to remove excess water. Shred finely and mix into the spinach. Cover and place over a medium heat for 4–5 minutes until wilted.

3 Preheat the grill to hot and grill the bacon rashers until cooked, turning once.

4 Meanwhile, drain the spinach and leek by pressing against the side of a colander or sieve to remove as much liquid as possible, and return to the saucepan. Stir in the fromage frais and nutmeg and add seasoning to taste.

5 To serve, divide the spinach between two warm serving plates. Drain the eggs using a slotted spoon and place two on top of each pile. Dust with extra nutmeg and black pepper, if liked, and serve immediately with slices of hot toast and grilled smoked bacon.

Cook’s tip
Spinach might look bulky when its fresh, but it wilts and reduces in size very quickly when cooked. Its flavour is intense, which is why some fromage frais stirred into the cooked spinach works so well.

Recipe taken from Hearty & Healthy Dairy Cookbook

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