Easy eggs florentine

Easy eggs florentine

By
From
The Medicinal Chef
Serves
1
Photographer
Martin Poole

This is a simple but tasty breakfast or brunch. It’s fresh, vibrant and surprisingly filling. Leave out the hollandaise sauce if you want to be virtuous – but we all deserve the occasional weekend treat! Easily doubled for two.

Ingredients

Quantity Ingredient
olive oil, for cooking
large handful baby spinach leaves
1 teaspoon wine vinegar
3 large free-range eggs
75g butter
1/4 lemon, juiced
1 sprig fresh dill, chopped
1 slice rye or multigrain granary bread
sea salt
black pepper

Method

  1. Heat a little olive oil in a pan over a medium heat, add the spinach and cook for 3–4 minutes, or until wilted. Season with salt and pepper.
  2. Bring a small saucepan of water to a simmer, turn down the heat so that the water is barely bubbling and add the vinegar. Crack 2 eggs, one at a time, into a cup and then slide them gently into the water. Poach for 3–4 minutes.
  3. Meanwhile, make the hollandaise sauce by melting the butter gently in a small pan. Place an egg yolk and the lemon juice in a small food processor or blender and process until smooth. Add the hot melted butter, still processing, to make a thick sauce. Season with salt and pepper and stir through some of the chopped dill.
  4. Toast the bread and drain the spinach in a sieve. Stir through the remaining fresh dill and place the spinach on top of the toast. Remove the eggs from the water with a slotted spoon and place on top of the spinach. Pour over the hollandaise sauce and serve immediately.

Good for

  • Joints & bones: Osteoporosis, Rickets

    Metabolic system: Diabetes (Type 2)
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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