Spinach and Bacon with Creamy Blue Cheese Sauce

4 servings

250g (½ lb) new potatoes, small sized if possible, washed but not peeled
85 g pancetta or streaky bacon, diced
50 g (3½ tbsp) butter
50 g (3½ tbsp) pinenuts
250 g (1 cup) fresh baby spinach
4 hard boiled eggs
250 mL (1 cup) Hollandaise sauce (use a packet or ready made variety for convenience)
1 x 125g pack Castello® Traditional Blue Cheese

Spinach and Bacon with Creamy Blue Cheese Sauce


Cut potatoes into halves or quarters depending on size, cook in boiling salted water.

Meanwhile, in a large frying pan dry fry the bacon bits, then add the pinenuts and sauté them until just golden. Make up the sauce as directed and stir in three quarters of the Blue Cheese.

Once the potatoes are cooked, drain and add to the pan with the butter and then the spinach, stirring constantly to just wilt the spinach.

Quarter the eggs, add to the spinach mixture with the remaining Blue Cheese, crumbled. Then divide between four individual dishes or place in a large serving dish. Pour the sauce over the top and serve.

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