Easy Eggs Florentine
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Preparation Time: 10 minutes | Cooking Time 10 minutes| Freezable?: No
- 75g/3oz frozen spinach
- 15g/½ ounce/1 tbsp butter or margarine
- 15g/½ ounce/2 tbsp plan flour
- 120ml/4fl oz milk
- 25g/1 oz grated cheddar cheese
- 1-2g/ around a ¼teaspoon of made up mustard
- 2 eggs
- 1 English muffins split into 2 – or 2 slices of toast (bloomer or sour dough bread works well)
salt and freshly ground pepper OR sprinkle a little freshly grated nutmeg over the top to make it even more special
Cooks Tip:
Replace the spinach with smoked salmon to create the equally delicious Eggs Royale, – or some ham for a classic Eggs Benedict.
Eggs Florentine made easy. A classic dish perfect for an indulgent weekend brunch or light weekday supper. Fluffy English muffins topped with lightly poached eggs and a light cheese sauce. Just perfect.
- Preheat the grill to medium
- Melt the butter or margarine in a saucepan and stir in the flour. Remove the pan from the heat and gradually stir in the milk, making sure there’s no lumps. Return to the heat and bring the sauce to the boil, stirring continuously until thickened. Remove from the heat, stir in the cheese and mustard and season to taste.
- Cook the fresh or frozen spinach according to the instructions on the packet.
- Poach the eggs. Add 1 tbsp of vinegar to a pan of water set over a medium heat. Crack the eggs into small cups, swirly the water and drop the eggs in one by one and poach for around 3 minutes.
- Meanwhile butter your split muffin or toast, place on an oven proof dish or tray and arrange the well drained spinach on top. Top each half with your drained poached eggs and very gently pour the warm sauce over the top.
- Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turned golden-brown.
- Transfer the Eggs Florentine onto a warm serving plate and serve straight away.
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