Everyday healthy

Keep things simple with these easy veggie midweek meals that use just one pot

- ALAN ROSENTHAL

Spinach and baked egg gratin

SERVES 4 PREP 10 MINS | COOK 45 MINS EASY

• 1kg frozen spinach, defrosted and excess moisture squeezed out
• 3-4 slices of sourdough, cut into large cubes
• 25g grated vegetarian Italian hard cheese
• 4 eggs

BÉCHAMEL SAUCE

• 50g unsalted butter
• 50g plain flour
• 400ml whole milk
• 1/4 tsp grated nutmeg

1 Heat the oven to 200C/180C fan/gas 6. To make the béchamel sauce, melt the butter in a wide, shallow, ovenproof pan over a medium heat. Once melted and bubbling, add the flour and, using a wooden spoon, mix it around until all the flour is absorbed. Allow the paste to bubble for a minute or so, stirring regularly.

2 Take the pan off the heat. Add roughly 75ml of the milk to the pan and, using a small whisk or a wooden spoon, stir the milk into the paste. Once absorbed, add another 75ml of milk and repeat until all the milk is added. Return the pan to a medium heat and bring to a gentle boil, stirring all the time. Allow the béchamel to bubble for a couple of minutes, stirring regularly, until it has thickened. Remove the pan from the heat and scrape the béchamel into a large bowl.

3 Add the spinach to the béchamel, along with the nutmeg, 1 tsp of salt, and 1/2 tsp of black pepper, and mix well. Transfer the mixture back into the pan, spreading it evenly. Arrange the cubes of bread in four rings on top of the mixture. Sprinkle the cheese over the top, then bake in the oven for 20 mins.

4 Using a dessert spoon, make four indents in the mixture within the bread circles. Crack the eggs into each indent. Return the pan to the oven and bake for a further 7-10 mins, depending on how soft you like your eggs. Serve immediately..