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• Eggs and Dairy
• Eggs Florentine

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• Serves 4
• Easy
• Prep 10 mins
• Cook 10 mins
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  180 Rating(s)

Ingredients

• 4 large free range eggs
• 1 packet Schwartz Hollandaise Sauce Mix
• 300 ml (1/2 pint) milk
• 25 g (1 oz) butter (optional)
• 4 slices ciabatta
• 175 g (6 oz) fresh spinach
• 1 tbs olive oil
• pinch Schwartz Nutmeg Ground
• 4 tbs grated Parmesan cheese
• Schwartz Sea Salt and Black Pepper to season

A delicous breakfast or brunch dish with eggs, spinach and Hollandaise Sauce flavoured with Nutmeg and parmesan cheese.

Method

Step 1

Bring a large saucepan of salted water to the boil. Create a whirlpool effect in the pan by swirling the water around with a wooden spoon (this will allow the white to encapsulate the yolk). Crack one egg at a time into the pan and cook for 3-4 minutes.

Step 2

In a small saucepan, combine the Hollandaise Sauce Mix packet contents with the milk and bring to the boil stirring. Add the butter and simmer for 1-2 minutes.

Step 3

Meanwhile, griddle the ciabatta slices until lightly toasted. Then roughly shred the spinach and sauté in the olive oil for 2-3 minutes until wilted.

Step 4

Serve the spinach and poached eggs on top of the ciabatta slices. Season and sprinkle a pinch of Ground Nutmeg and 1 tbs Parmesan cheese over each egg.

Step 5

Drizzle over a little of the Hollandaise Sauce and serve immediately.