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
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.
Poach the eggs for about 2 minutes in a pan.
Add nutmeg, the butter and chorizo to the spinach and form 2 “nests” in a buttered, flameproof dish or on a baking sheet.
Place well-drained eggs on top. Spoon the cream over, and sprinkle with cheese.
Grill until the cheese melts. Sprinkle with black pepper.
Serve on toast.
Top tip for making Eggs Florentine with chorizo
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