Spinage with Eggs

Preparation info

  • For

    4

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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: