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24 April, 2012

Low FODMAP Savoury Spinach Drop Scones with Poached Egg

Comments : 1 Posted in : Brunch, Light Lunch on by : Bryony Campion Tags: , , , , ,

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:

  1. Add all the ingredients except the soya milk to a bowl and stir to a paste.
  2. Add the soya milk splash by splash, stirring between, until it reaches the consistency of double cream.
  3. Spoon a small ladle full into a very lightly oiled non-stick pan on a high heat.
  4. 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.
  5. Cook until golden brown on both sides and firm when pressed.

For the poached eggs:

  1. 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.
  2. Stir steadily in a clockwise direction to produce a mini whirlpool in the middle.
  3. Crack your 1st egg into the centre of the whirlpool and allow to set in the hot water.
  4. Keep an eye on the pan and adjust the heat to ensure the water remains at a steady gentle simmer and does not boil.
  5. 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.
  6. 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:

  1. Serve the drop scones warm topped with a freshly poached egg, chopped parsley and a grinding of black pepper.

1 COMMENT

One thought on : Low FODMAP Savoury Spinach Drop Scones with Poached Egg

  • June 4, 2012 at 4:49 am

    Pad Thai and bok choy with sesame ginger sauce for dinner tonight. Simple and yummy. Love the moosewood recipe for both!