Eggs Florentine

Preparation

• 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.