Ready Steady Health Kick GO

Right so I said I was going healthy, but not crazy! Lettuce and carrot sticks are good but not very exciting are they...
So this weekend I started how I meant to go on. So got up had a go doing a few sit-ups and squats (still in agony) and didn't rush for brekkie. Instead took my time preparing pete & I a tasty brunch.

Florentine Baked Eggs - Got the recipe out of this amazing cook book called "Power food". All healthy recipes which combines certain vitamins and protiens etc together to get you the most out of your food. Really recommend it as 'healthy' cookbook, I've nearly made every recipe in it and have loved each one! Impressive don't you think.

So it's a really easy and quick recipe to do.

florentine Baked eggs - serves 4
225 young leaf spinach, rinsed
freshly grated nutmeg
4 desertspoons of virtually fat-free fromage frais
10g parmesan cheese, freshly grated
sseasoning
8 slices of wholegrain toast

4 ramekins, lightlygreased and small roasting tin.

Put the kettle on boil. Cook the spinach in a covered pan until wilted, stiring once or twice. Drain off any excess liquid and season with nutmeg, salt and pepper to taste.

Divide the spinach between the prepared ramiekins. Make a hollow in the spinach and break an egg with a spoonful of fromage frais and a sprinkle of parmesan cheese.


put the ramekins in the roasting tin and pour boiling water around them to come halfway tin and pour boiling around them to come halfway up the sides. Bake in a preheated oven at 180oc for 14-16minutes, depending on how soft you like your yolks. Bear in mind  that the eggs will carry on cooking after they have come out of the oven. Serve immmediately with 2 slices of whoelgrain toast per serving.

Supposedly if you have a glass of freshly squeezed orange juice with this dish you'll maximize the absobtion of iron from the spinach - FACT! 

Enjoy x