Spinach and cheese bake

A lip-smackingly cheesy dish with lots of healthy spinach!

Recipe from: 9/1/2000 12:00:00 AM
Preparation time: 10 min
Cooking time: 20 min


  • 1
  • 20
  • freshly grated nutmeg, to taste
  • 8
    hard-boiled and halved
  • 250
    Knorr cheese sauce packet
  • 15
    cheddar cheese
  • 30
    fine fresh breadcrumbs
Servings: Change Serving


Tear spinach leaves from stalks and wash thoroughly. Put wet leaves in a pan, adding a little salt. Cover and cook over moderate heat for 5 minutes, shaking pan occasionally. It  should be wilted, tender and bright green. Drain.

Squeeze between 2 plates to remove excess water. Repeat until dry. Chop and mix in butter. Season with salt, white pepper and nutmeg.

Spread on base of greased ovenproof dish. Arrange eggs on top. If using hard-boiled eggs, place cut-side down. Pour warm cheese sauce over eggs, then sprinkle with cheese and breadcrumbs.

Bake in a preheated oven at 180ºC for 15 minutes until bubbling and hot.

Brown under grill if necessary.

Read more on: recipe  |  vegetables  |  bake  |  vegetarian  |  dairy


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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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