24 April, 2012
Low FODMAP Savoury Spinach Drop Scones with Poached Egg

These lovely little spiced spinach drop scones combine beautifully with a creamy poached egg to make a brunch dish fit for a king. They can also double as a great side dish to go with curries or tagines (see later in the book).
This recipe make about 4 palm sized scones which could be a light breakfast for 4 or a more substantial meal for less people.
Ingredients:
Serves 2-4
For the drop scones:
- 5 heaped tbsp wheat free / gluten free self raising flour
- 2 small eggs
- 4 small handfuls of fresh spinach, chopped or 4 frozen spinach nuggets, defrosted and chopped.
- 1 heaped tsp ground cumin
- 1 heaped tsp ground coriander
- 1 heaped tsp ground paprika (swap this for hot chilli powder if you like a bit of a kick)
- Small pinch salt
- Enough unsweetened soya milk to mix the batter to the consistency of double cream (around 200ml)
For the poached eggs:
- 1 egg per person being served
- 2 tsp white wine vinegar
- 2 tsp chopped fresh parsley to garnish
- cracked black pepper
Preparation:
For the drop scones:
- Add all the ingredients except the soya milk to a bowl and stir to a paste.
- Add the soya milk splash by splash, stirring between, until it reaches the consistency of double cream.
- Spoon a small ladle full into a very lightly oiled non-stick pan on a high heat.
- Wait until the surface of the drop scone has set – you should see little bubbles appearing in the surface and leaving craters as it cooks – and use a fish slice to flip the whole thing over.
- Cook until golden brown on both sides and firm when pressed.
For the poached eggs:
- Bring a small pan of water to a gentle simmer (with tiny streams of bubbles coming from the bottom of the pan) and add the white wine vinegar.
- Stir steadily in a clockwise direction to produce a mini whirlpool in the middle.
- Crack your 1st egg into the centre of the whirlpool and allow to set in the hot water.
- Keep an eye on the pan and adjust the heat to ensure the water remains at a steady gentle simmer and does not boil.
- Once the egg has set through and the white looks completely opaque (around 3 minutes) remove the egg from the water with a slotted spoon and drain.
- If you want to serve all your poached eggs at the same time it can be useful to have more than one pan of water going at a time.
To serve:
- Serve the drop scones warm topped with a freshly poached egg, chopped parsley and a grinding of black pepper.
One thought on : 1
Pad Thai and bok choy with sesame ginger sauce for dinner tonight. Simple and yummy. Love the moosewood recipe for both!