Creamed Spinach

A classic comfort pairing, creamed spinach topped with an egg reflects simple bistro-style cooking built on dairy and greens.

Serves: 4

Ingredients:

600g Spinach
70g Butter
15g Garlic (4 cloves)
250g Creme fraiche
25g Dijon mustard
45g Parmesan (grated)
Salt + Pepper
-
1 Egg (@Clarence_court Burford Buff)

1. Wash your spinach, heat the butter in a large saucepan. Chop the garlic finely and add to the hot butter, cook for one minute. Add the washed spinach, some sea salt and cook for a couple of minutes until the spinach is cooked. Take the cooked spinach and put into a sieve, squeeze off all of the excess liquid.

2. Put the dried spinach back into a pan and add the crème fraiche, Dijon, parmesan and some more seasoning, stir and simmer for 1 minute.

3. Fry an egg in a hot frying pan, add some butter halfway through cooking and baste. You’re aiming for a crispy base and a runny yolk.

4. Plate the spinach in a sharing dish, cover with more grated parmesan and a fried egg on top to be broken and stirred through at the table.