Alastair Little, Richard Whittington

Spinach Polonaise

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Daily Mail Modern British Cookbook
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

In French cooking, a garnish of chopped hard-boiled eggs, capers and butter-fried breadcrumbs is called polonaise and is classically served with cauliflower, but is also very good with lightly blanched spinach, asparagus or broccoli.

Ingredients

  • 4 eggs
  • 2 tbsp fresh breadcrumbs
  • 85 g/ 3

Method

Hard-boil the eggs (cook for 7–8 minutes), refresh in cold water and shell. Cut the eggs in halves, push the yolks through a sieve with a spoon and chop the whites.

Fry the breadcrumbs in 60 g/ 2 oz