Lunch Wednesday 7 February - Duck Eggs Florentine with Tomatoes & Mushrooms

Duck Eggs Florentine with Tomatoes & Mushrooms
200g spinach, chopped
2 cloves garlic
4 tablespoons reduced fat single cream
2 duck eggs, lightly poached
15g grated Parmesan cheese
1 slice 3 grain organic bread

Spray a non stick skillet with a little oil and cook the spinach and garlic until soft. Add the cream and cook until most of the moisture is evaporated.

Use a ring mold to cut two rounds from the slice of bread and place a slice in the bottom of each mold. Fill the molds with the spinach mixture and make an indentation in each filled mold to accommodate the eggs.

Place a poached duck egg in each mold and top with grated cheese. Pop under the grill until browned & bubbling.

Served with:
185g mushrooms, sauteed in 10g butter
1 fat vine tomato

Nutrition Summary
Calories (kcal) 629.5
Protein (g) 40.5
Carbohydrate (g) 37.1
Fat (g) 35.8
Fibre (g) 14.1

This is a bit of a variation on the Eggs Florentine I have made before. I decided to try to poach the duck eggs this time to see if it resulted in a "tidier dish when cooking.

It did.

The bread I used was Three Grain Organic bread made by Schneider Brot. Picked it up in Waitrose.