Читать книгу Slow Cooking: Easy Slow Cooker Recipes - Katie Bishop - Страница 31

PREPARATION TIME: 10 MINUTES

COOKING TIME: 6–8 HOURS

SERVES 6

VEGETARIAN

A classic brunch and firm favourite, this version is ideal if you have guests to stay for the weekend. It’s quick and easy to prepare the night before so you can wake up knowing that everything is ready for a hearty breakfast.

500g (1lb 2oz) fresh baby spinach leaves

Sea salt and freshly ground black pepper

50g (2oz) softened butter Juice of 1/2 lemon

4 shallots, peeled and finely diced

A large pinch of freshly grated nutmeg

12 eggs

250ml (9fl oz) milk

1/2 tsp mustard powder

Cook the spinach in a large pan of salted boiling water for 1–2 minutes or until just wilted. Drain very thoroughly and cool under cold running water. Drain again and squeeze out as much of the water as possible.

Butter the inside of the slow cooker dish with half of the butter. Place the spinach into the dish in an even layer. Sprinkle with the lemon juice, shallots and nutmeg and season well with salt and pepper. Dot with the remaining butter.

Whisk the eggs, milk and mustard powder together in a large bowl and pour over the spinach. Cover with the lid and cook on low overnight or for up to 8 hours. Serve spooned, spinach uppermost, onto hot toasted, buttered English muffins.

WHAT ABOUT…

baking individual portions in buttered ramekins. Divide the ingredients among 6 ramekins, cover with buttered foil and place in the slow cooker dish. Pour in enough cold water to come about one-third of the way up the sides of the dishes, cover with the lid and cook on high for 2–3 hours or until just firm.