Egg and spinach dish

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4 servings
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Eggs

By Food24 November 03 2009
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Ingredients (8)

6.00 bacon — rashers, chopped
oil
2.00 onions — coarsely chopped
1.00 carrots — thinly sliced
300.00 g spinach — shredded
lemon — zest only
salt and freshly ground black pepper — to taste
4.00 eggs — soft-fried
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Method:

Fry the bacon in a pan till done but not crisp. Add more oil to the pan if necessary and sauté the onion and carrot till soft. Add the spinach and stir-fry till soft. Season with the lemon rind and salt and pepper to taste. Transfer to a serving platter and make four hollows in the vegetable mixture. Place the eggs on top and serve with homemade tomato sauce, if preferred. Alternatively, break raw eggs into the hollows and bake the dish till the eggs are done.
Serves 4.



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