Friday, February 28, 2014

Eggs Benedict

225g fresh spinach
Juice of ½ lemon
4 tbsp fat free natural fromage frais
1 tbsp freshly chopped tarragon
salt and freshly ground black pepper
4 slices wholemeal toast from a 400g loaf
4 slices Chicken/ Lamb polony 
4 poached eggs


  1. Place the spinach in a large pan with the lemon juice and cook for 2 minutes until wilted. Drain off any juice and keep warm.
  2. For the sauce. Season the fromage frais with the tarragon and a little salt and black pepper. Heat gently for 1-2 minutes until warm. Don't boil or the fromage frais will separate.
  3. To assemble. Place a slice of toast on each plate and cover with a slice of polony. Pile on the spinach and top with a poached egg.
  4. Spoon over the sauce and serve immediately.
Recipe adapted from slimming world.

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