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Open ravioli with spinach and poached egg
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 270
  • Fat about 14g
  • Carbohydrates about 20g
  • Protein about 15g
This is needed
This is needed for 4 people
  • 450 g frozen creamed spinach, defrosted
  • 4 white lasagne sheets
  • 150 g cherry tomatoes, halved
Poached eggs
  • 1.5 litres water
  • 1 dl white wine vinegar
  • 4 egg
  • 100 g cream cheese (e.g. Le Petite Chavroux), roughly crumbled
  • a little salt
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And that's how it's done
And that's how it's done
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.