Waitrose and Partners
Eggs Florentine

Eggs Florentine

A mix of crème fraîche and mustard adds all-important richness here, and saves you having to make hollandaise on Christmas morning.

4.5 out of 5 stars(2) Rate this recipe
HealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseBrunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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Ingredients

  • 4 British Blacktail Free Range Large Eggs
  • 2 x 200g packs Waitrose Duchy Organic Spinach, roughly chopped
  • 4 white butter muffins, split
  • 2 tbsp Essential Reduced Fat British Crème Fraîche
  • 2 tsp Waitrose Duchy Organic Wholegrain Mustard With Honey
  • 90g pack Waitrose Duchy Organic Honey Roast Ham
  • 2 tbsp chopped chives

Method

  1. Bring a large pan of water to the boil. Crack an egg into a cup, then gently tip into the boiling water. Repeat with the remaining 3 eggs. Remove the pan from the heat and set aside for 4-5 minutes, until the eggs are softly set.

  2. Meanwhile, put the spinach in a large saucepan. Cover with a lid and cook gently for 2 minutes until wilted. Drain and squeeze out any excess liquid. Toast the muffins.

  3. Put the spinach into a bowl and mix in the crème fraîche and mustard. Season to taste. Place a slice of ham on each ½ of a toasted muffin, then top with the spinach mixture.

  4. Carefully remove the poached eggs from the water and serve with the muffins. Sprinkle over the chives, season with black pepper and serve.

Cook’s tip

This would work equally well with scrambled eggs, or with a slice of smoked salmon instead of the ham.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,372kJ/ 326kcals

Fat

11g

Saturated Fat

3.7g

Carbohydrates

32g

Sugars

4.4g

Fibre

2.5g

Protein

24g

Salt

1.5g

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