Eggs Florentine with chorizo

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Florentine Eggs
Florentine Eggs
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe On the table in 15 minutes, you can't beat this simple but tasty dish of poached eggs on toast on a bed of spinach and chorizo


  • 200-250g fresh spinach leaves
  • 2 medium eggs
  • Freshly grated nutmeg
  • Knob of butter
  • 6 very thin slices chorizo, cut into strips
  • 2 tablespoons single or double cream
  • 2 tablespoons grated Cheddar or Gruyère
  • Freshly ground black pepper
  • 2 slices toast

We've added chorizo for a tasty twist but classic Eggs Florentine doesn't usually have meat, so if you're vegetarian you can make it without


  1. Set the grill to high. Boil water in a kettle for cooking the eggs. Wash and drain the spinach, put it in a pan, with lid on and let it wilt over a medium heat for 2 minutes, stirring a couple of times. Put in a colander and press it down to drain well.
  2. Poach the eggs for about 2 minutes in a pan.
  3. Add nutmeg, the butter and chorizo to the spinach and form 2 “nests” in a buttered, flameproof dish or on a baking sheet.
  4. Place well-drained eggs on top. Spoon the cream over, and sprinkle with cheese.
  5. Grill until the cheese melts. Sprinkle with black pepper.
  6. Serve on toast.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 328(kcal)
  • Fat 27.0g
  • Saturates 12.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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