Eggs Florentine

Name: Eggs Florentine
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 British Blacktail Free Range Large Eggs; 200 g 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; 90 g pack Waitrose Duchy Organic Honey Roast Ham; 2 tbsp chopped chives

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(3) 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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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

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