Spinach and Eggs

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

From an unpublished manuscript in the Edinburgh collection.

Ingredients

  • 3 lb. ( k.) leaf spinach
  • 3 oz. (90

Method

This dish makes a good main course for lunch or supper served with croûtons of puff pastry, but it is also particularly good served with any kind of cold meat.

Frozen spinach may be used, allowing one large packet for two people. Cook the spinach, well washed, without added water, for 10 minutes, stirring occasionally and adding a teaspoonful of salt when it is nearly done. Put it throu