Search
Saved recipes | | Register | Welcome!
Search
(1 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

Eggs florentine

Print Page
eggs florentine
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

A classic dish of poached eggs with spinach on toast topped with ready-made cheese sauce or buttery Hollandaise. Eggs Florentine makes a cheap, quick meal and, if you poach the eggs in heart-shaped cutters, a romantic breakfast or brunch too

Ingredients

  • Knob of butter
  • 250g fresh spinach leaves
  • A little grated nutmeg
  • Salt and freshly ground black pepper
  • 2 large eggs
  • 2 slices brioche bread
  • 6 tbsp ready made cheese or Hollandaise sauce, warmed

That's goodtoknow

cartoon image of chef

Look for eggs with the British Lion stamp which shows that the eggs have been produced to the highest standards

Method

  1. Melt the butter in a medium pan, add all the spinach, nutmeg and seasoning. Cover and cook over a medium heat for 2-3 minutes or until wilted. Drain in a sieve and keep warm.
  2. Place 2 non-stick heart shaped egg rings in a frying pan, add just enough water to come up to the top of the rings. Season with salt and bring the water to a gentle simmer. Carefully crack the eggs and tip into the centre of the heart rings.
  3. Cook the eggs over a gentle heat for 3-4 minutes or until poached to your liking. Toast the bread and cut the slices in half, top with the warm spinach. Use a slotted spoon to lift the eggs from the water and place them on top of the spinach. Finally spoon over the sauce and serve.

Average rating

  • 5
(1 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

comments powered by Disqus
Receive our recipes email