What came first, the chicken or the egg?

This week we have chosen two recipes that we are sure that you will love. First up is a delicious Eggs Florentine recipe for 4, and we follow this with the real way to make awesome Chicken Kievs for 2. Both meals are decadent and yummy, and are both awesome to have on a cold winter’s night.

Winter has kicked in, and we are all already longing for those sunny days and warm, long evenings. They’re coming, they’re just around the corner. Until then, eggs and chicken…



Serves 4

  • 2 Tbsp SPAR butter
  • Finely chopped SPAR Freshline onion
  • 1 clove SPAR Freshline garlic, crushed
  • 200g SPAR Freshline spinach
  • ½ cup SPAR cream (or double cream plain yoghurt)
  • 3 Tbsp grated SPAR Markbury Select Parmigiano Reggiano parmesan cheese (optional)
  • Salt and pepper
  • 4 sourdough toasties, buttered
  • 4 SPAR eggs, poached or cooked according to your liking
  • 1 Tbsp dukkah or za’tar
  • 1 SPAR Freshline avocado, sliced
  • SPAR Freshline lemon to serve
  • To make the creamy spinach, fry the onion in the butter in a large pan over medium heat until the onion is soft and starts to caramelize.
  • Add the garlic and cook for another minute then add the spinach and pop a lid on (if you have one).
  • Leave to steam for 3-4 minutes.
  • Add the cream and leave to thicken and reduce for about 3-4 minutes.
  • Season well and add the cheese If using.
  • Divide the spinach between the 4 sourdough toasties, add a poached egg, a couple of slivers of avocado and dust with dukkah or za’tar.
  • Serve with a slice of lemon.


Serves 2


For the butter

  • ½ cup SPAR butter (125ml/125g)
  • 2 cloves SPAR Freshline garlic, finely chopped
  • 3 Tbsp chopped SPAR Freshline parsley
  • 2 tsp finely grated SPAR Freshline lemon rind
  • Salt and pepper

For the chicken

  • 4 SPAR Select chicken breast fillets
  • ½ cup SPAR cake flour
  • 2 SPAR eggs, beaten
  • 1 cup bread crumbs (panko crumbs work the best)
  • Oil for deep-frying
  • Begin by carefully butterflying your chicken breast fillets.
  • Place 1 Tbsp garlic and herb butter in the cavity of the chicken and fold it closed.
  • To crumb coat prepare 3 bowls – one with flour, one with beaten egg and the last with bread crumbs.
  • Season the flour with salt and pepper.
  • Carefully dip the chicken breast fillet in the flour, making sure you shake the excess flour off.
  • Dip in the egg, coating it well but letting the excess egg run off.
  • Lastly, dip in the crumbs.
  • To cook the kiev – heat a pan with about 2-3 cm vegetable oil.
  • Carefully add the kiev to the warm cooking oil and cook for 2-3 minutes on each side or until golden.
  • Preheat the oven to 200C.
  • Place the golden chicken on a baking sheet and bake for an additional 10-15 minutes or until the chicken is cooked.


Price Cuts at SUPERSPAR

Some great specials in the SUPERSPAR this weekend. Don’t miss out.


Price Cut TOPS

Some awesome price cuts at TOPS this weekend. Don’t miss out