FreeFrom Hard-boiled Eggs with Spinach

Wheat, gluten, corn, nightshade, cow’s milk & nut free; can be soya free

A very traditional combination, given a little spice by the slightly bitter chicory.

Egg and spinach salad

900g / 2 lbs fresh spinach
25g / 1oz goat’s butter or dairy-free spread
sea salt, freshly ground black pepper and ground nutmeg
6 eggs
2 tbsp goat’s, sheep or soya yogurt
juice 1/2 lemon
1 head chicory (endive), finely chopped
large handful of fresh chives, chopped small

Cook the spinach in 2cm (1") of water, drain thoroughly.
Add the butter or spread, stir well and season with salt, pepper and
nutmeg.
Meanwhile, hard boil the eggs. When cooked, shell and slice.
In a bowl mix the yogurt with the lemon juice and season to taste.
Mix in the chicory (endive) and chives.
Arrange the spinach in the base of a serving dish with the eggs over it. Spoon over the dressing and serve at once.

Serves 6 – per portion
164cals – 13g protein
11g total fat – 4g sat / 4g mono / 1.5g poly
3.5g carbohydrate of which 3g sugar
3.5g fibre – 413mg sodium / 0.1g salt
329mg calcium

Good Source of: Vitamin B1, B2, B6, B12, C, calcium, magnesium, iron & zinc

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