WUNDA Creamed Spinach & Egg Muffin
Ingredients:
160g vine cherry tomatoes
½ tbsp olive oil
1 tsp dried oregano
½ onion, finely diced
1 tsp unsalted butter
6 pucks (approx. 160g) frozen spinach
1 tsp plain flour
100ml WUNDA Unsweetened
2 English muffins, toasted
2 medium eggs
Splash of vinegar
Method:
Pre heat the oven to 180c/160 fan
Toss the tomatoes in the oil and season with the oregano, salt and pepper. Roast the tomatoes for about 10 to 15 minutes until slightly soft and slightly blistered.
Whilst the tomatoes are roasting, add the butter and onions to a large saucepan over a medium head and fry until soft. Add the frozen spinach pucks and keep stirring until they have fully defrosted. Add the flour and cook for a further two minutes. Add the WUNDA to the pan and give everything a good stir.
For the poached eggs, bring a large pan of water to the boil, add the vinegar and then turn down to a simmer. Gently swirl the water to create a whirlpool in the middle. Crack the eggs one by one into a small bowl and gently tip into the centre of the whirlpool. Cook for 2 minutes so the white is set but the middle is still runny. Remove with a slotted spoon and drain away any excess water on some kitchen paper.
Spoon the creamed spinach onto one half of a toasted muffin, top with the poached egg and roasted tomatoes. Top with the other half of the muffin.