Thursday 11 October - Oeufs Florentine

The chard on the allotment has resurrected itself since the pumpkins have been harvested, so Bob was sent down to harvest a bag of it (along with next years supply of snails as babies)

This was steamed, and along with some lightly poached eggs from the Orpingtons who have now started to lay fairly regularly, bacame my highest fat dish for about 3 weeks.

The sauce was made with a bit of lurpack, but I used 'low fat' cheese, along with lots of Dijon Mustard and tabasco to add some kick

Served with Bobs fabulous sunflower seed loaf

Rather proud that after grilling it all, the yolks were still runny - fresh eggs poach with no problem and popping them in iced water after poaching seems to be the trick for this dish.