Spinage with Eggs

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

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From The Complete Family Piece.

‘Boil your Spinage well and green, and squeeze it dry, and chop it fine; then put in some good Gravy and melted Butter, with a little Cream, Pepper, Salt, and Nutmeg; then poach 6 Eggs and lay over your Spinage, fry some Sippets in Butter, and stick all round the Sides; squeeze one Orange so serve it hot.’

Translated for present-day use: