As part of our New Year’s Resolution we’ve been looking for ideas to make our weekly Sunday brunch healthier. I’ve always been a great fan of eggs Florentine and at the suggestion of friend who has been eating mostly vegetarian food for sometime I thought I’d combine these lovely little spiced spinach drop scones with a locally produced free-range poached egg. All the flavour of a great spinach and egg combination without the calorie heavy sauce! This recipe make about 4 hand sized scones which could be a light breakfast for 4 or a more substantial meal for less people.
- 4 heaped tbsp self raising flour
- 2 small eggs
- 4 frozen spinach nuggets (if you don’t have time to defrost, do what I do and put them in a sandwich bag and beat them to a powder with a rolling pin – great stress relief, just mind your fingers!)
- 1 heaped tsp ground cumin
- 1 heaped tsp ground corriander
- 1 heaped tsp gound paprika (swap this for hot chilli powder if you like a bit of a kick)
- small pinch salt
- enough semi skimmed milk to mix to the consistency of double cream (around 200ml)
- One poached egg per person being served.
- Add all the ingredients except the milk to a bowl and stir to a paste.
- Add the milk splash by splash, stirring between, until it reaches the right consistency.
- Spoon a small ladleful into a very lightly oiled non-stick pan on a high heat. Don’t worry if you have lumps of frozen spinach sticking up, they’ll disappear once you have flipped the drop scone over.
- Wit until the surface has set – you should see little bubbles appearing in the surface and leaving craters as it cooks – and use a fish slice to flip the whole thing over.
- Cook until heated through, firm when pressed and crisped and browned on all sides.
- Serve hot topped with a poached egg and a grinding of balck pepper. Mmmmmmm!