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Eggs Florentine

While the term ‘Florentine’ can refer to a range of dishes from the Italian region of Tuscany, it more often refers to a recipe involving spinach. Eggs Florentine is the perfect breakfast if you’re looking for something that tastes indulgent, but still fits into a healthy marathon meal plan – eggs are full of protein, remember. The soft poached eggs – with a runny yolk, of course – and our creamy Hollandaise Sauce sit beautifully on a bed of silky spinach, all layered on top of crunchy ciabatta. All you need to finish this dish is a sprinkling of Parmesan cheese and warming nutmeg, which is perfect for cutting through eggs and cream.

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

Click here for the recipe or on 'Make it Tonight' (above) for more tasty ideas to make in minutes.

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