A Fricassee of Eggs with Spinach and Fiorentina Sauce

This is so special it's hard to believe it's so easy. If you don't live near a Sainsbury's you can use any fresh cheese sauce for this and heat it gently with some chopped spinach leaves first.

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  Serves 2

Ingredients
4 large eggs
225 g pack baby spinach leaves
300 g tub Sainsbury's fresh Fiorentina pasta sauce
2 oz (50 g) mature Cheddar, coarsely grated
cayenne pepper
salt and freshly milled black pepper

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Equipment
You will also need a small oval ovenproof dish measuring 6 x 8 inches (15 x 20 cm), well buttered.

This recipe first appeared in Sainsbury's Magazine.

Method

First of all pre-heat the grill to its highest setting. Next put the eggs into a saucepan and add enough cold water to cover them by about ½ inch (1 cm). Bring the water up to simmering point, put a timer on for 6 minutes if you like a bit of squidgy in the centre. Then the most important part is to cool them rapidly under cold running water. Let the cold tap run over them for about 1 minute, then leave them in cold water till they're cool enough to handle – about 2 minutes.Next peel the eggs: the best way to do this is to first tap the eggs all over to crack the shells, then hold each egg under a slow trickle of running water as you peel the shell off, starting at the wide end. The water will flush off any bits of shell that cling on. Then back they go into cold water until completely cold. If you don't cool the eggs rapidly they will go on cooking and become overcooked, then you get the black-ring problem.Cook the spinach in a microwave according to the instructions on the pack. If you don't have a microwave, open the bag of spinach and tip the whole lot into a large pan. Add salt, cover with a lid and cook for 4-5 minutes, stirring once or twice until the spinach has just wilted. Meanwhile, heat the sauce in a small pan until it starts to bubble at the edges.Then tip the cooked spinach into a sieve and let it drain. Now, using the side of a saucer, push and squeeze out any excess moisture. It is very important to get the last little drop out. Now lay the spinach in the bottom of the dish. Next remove the eggs from the cold water. Cut each one in half then lay them on top of the spinach and season well with salt and freshly milled black pepper. Finally pour the warmed sauce over the eggs and spinach to cover them completely, sprinkle over the cheese then pop the whole lot under the grill, about 4 inches (10 cm) from the heat, for about 3 minutes or until the cheese has melted and is beginning to bubble and turn golden brown. Dust with a little cayenne pepper and serve either with some really good bread or I think it goes well with some nutty brown rice.*How To Cheat Hero Ingredient:*300 g tub Sainsbury's fresh Fiorentina pasta sauce

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