Brunch – Savoury Drop Scones with Poached Egg

1187As 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.


  1. Add all the ingredients except the milk to a bowl and stir to a paste.
  2. Add the milk splash by splash, stirring between, until it reaches the right consistency.
  3. 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.
  4. 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.
  5. Cook until heated through, firm when pressed and crisped and browned on all sides.
  6. Serve hot topped with a poached egg and a grinding of balck pepper. Mmmmmmm!

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