for 4 person

Ravioli

4	white lasagne sheets
450 g	frozen creamed spinach, defrosted
150 g	cherry tomatoes, halved

Poached eggs

1 ½ litre	water
1 dl	white wine vinegar
4	eggs
100 g	cream cheese (e.g. Le Petite Chavroux), roughly crumbled
a little	salt

How it's done

Ravioli

Cook the lasagne sheets in boiling salted water until al dente, rinse in cold water, drain. Place the sheets on a clean kitchen towel. Heat the creamed spinach, stir in the cherry tomatoes. Spoon a little spinach onto each plate, place half a lasagne sheet on top, repeat the process. Spread the remaining spinach over the top.

Poached eggs

Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon and drain. Place the poached egg on top of the spinach. Dollop the cream cheese on top, season with salt.

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