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Eggs Florentine

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

Ingredients
Preparation
10 mins Prep Time 10 mins Cook Time
10 mins Prep Time
10 mins Cook Time
  • 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.

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

  • 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.

  • 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.

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

Cooking tip

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