- serves 4 people
- cooking 15 minutes
Ingredients
1 bunch english spinach, washed, trimmed
¼ cup chopped parsley
2 tablespoons grated parmesan
6 cups (1.5 litres) reduced-salt chicken stock
2 eggs
pinch of nutmeg
kJ 375, fat 4g, sat fat 2g.
Instructions
1. Roll up spinach, four leaves at a time, and cut across into very thin shreds. Divide spinach between serving bowls and top with parsley and parmesan.
2. Bring chicken stock to a gentle simmer on low heat. Whisk eggs and nutmeg until frothy. Stir egg mixture through stock and remove from heat. Ladle over spinach and serve immediately.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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