Watch Silvana Franco make classic eggs Florentine, ideal for a delicious weekend brunch
Recipe - Serves: 4
4 Waitrose Duchy Organic Large British Free Range Eggs
2 x 200g packs Waitrose Duchy Organic Spinach, roughly chopped
2 tbsp essential Waitrose Low Fat British Crème Fraîche
1–2 tsp Waitrose Duchy Organic Wholegrain Mustard With Honey
90g pack Waitrose Duchy Organic Roasted Ham With Scottish Heather Honey
4 Waitrose Duchy Organic Wholemeal Muffins, split and toasted (selected stores)
2 tbsp snipped chives
1. Bring a large pan of water to the boil. Crack an egg into a cup, then gently tip into the boiling water. Repeat for all 4 eggs. Remove the pan from heat and set it aside for 4-5 minutes until the eggs are softly set.
2. Meanwhile, place the washed spinach in a large saucepan. Cover with a lid and cook gently for 2 minutes until wilted. Drain and squeeze out any excess liquid.
3. Put the cooked spinach into a bowl and mix in the crème fraîche and mustard. Place a slice of ham on each toasted muffin half and top with the spinach mixture.
4. Top each with a poached egg. Sprinkle over the chives, season with black pepper and serve swiftly.
Typical values per serving: