Slimming World Recipes

Method

1) Remove the stalks from the mushrooms and place gill side up on a grill rack. Season well, lightly spray with low calorie cooking spray and cook under a preheated medium-hot grill for 3-4 minutes on each side or until just cooked through.

2) Meanwhile place the spinach in a large pan with the lemon juice and cook for 2 minutes until wilted. Drain off any juice, season with the nutmeg and a little salt and pepper and keep warm.

3) Bring a large pan of lightly salted water to the boil. Stir in the vinegar, reduce the heat to a very gentle simmer and carefully break the eggs into the water. Cover the pan and let the eggs poach on a very low heat for about 4 minutes. Remove from the heat and carefully transfer the eggs to a large bowl of cold water.

4) Make the sauce by placing the fromage frais in a bowl with the cheese, mustard powder and tarragon. Season to taste, add the stock and, using an electric hand whisk, blend well.

5) Transfer to a small saucepan and heat gently for 1-2 minutes until warm (don't let it boil or the fromage frais will curdle).

6) Place a mushroom on each plate and cover with a slice of ham, two slices of tomato, some spinach and finally top with a poached egg. Spoon over the tarragon sauce and serve sprinkled with the pink peppercorns.