Eggs, spinach, bread from Greenfeast - Autumn, Winter (page 54) by Nigel Slater

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Notes about this recipe

  • SheilaS on January 11, 2021

    I enjoyed this riff on French toast. I used a whole grain sourdough instead of ciabatta and it seemed to work fine. After mixing the spices, spinach and eggs, I had a mound of eggy spinach, not really something I could dip the bread in so I added a bit of milk. The spinach didn't really adhere to the bread so I ended up spooning it over and spreading it around. Next time, I might try blitzing the spinach/egg mix in the blender to see if that helps. I served this with spicy tomato chutney.

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