Recipes › Breakfast

• Breakfast
• 20 min
• Halal
• Kosher
• Pescatarian
• Vegetarian

Eggs Florentine

Poached eggs on spinach and English muffins with a light yogurt hollandaise.

Calories

357

Protein

23 g

Carbs

30 g

Fat

16 g

Per serving. Makes 2 servings.

Ingredients

• 2 English muffin
• 4 Eggs
• 150 g Spinach
• 60 g Greek yogurt, full fat
• 1 tsp Dijon mustard
• 1 tsp Lemon juice
• 10 g Butter

Contains: Cereals containing gluten, Eggs, Milk, Mustard. Always check the labels of what you buy.

Method

1. Melt half the butter in a pan, add the spinach and stir until just wilted. Drain well, pressing out the liquid.
2. For the sauce, melt the remaining butter and whisk it into the yogurt with the mustard and lemon juice. Keep at room temperature.
3. Bring a deep pan of water to a gentle simmer. Crack each egg into a cup, slide them into the water and poach for 3 minutes until the whites are set. Lift out with a slotted spoon onto kitchen paper.
4. Meanwhile, split and toast the muffins.
5. Top each muffin half with spinach and a poached egg, spoon over the sauce and serve.

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