Special Diet

Deluxe Eggs Florentine

cook 30 mins
  • 12 asparagus spears, trimmed
  • 2 tablespoons butter, plus extra for buttering
  • 150 g (5 oz) baby spinach
  • pinch of freshly grated nutmeg
  • 2 English muffins, halved and lightly toasted
  • 1 tablespoon vinegar
  • 4 large eggs
  • 8 tablespoons ready-made hollandaise sauce, to serve
  • salt and pepper
  • Blanch the asparagus spears in a pan of boiling water for 2–3 minutes, drain and keep warm.
  • Meanwhile, melt the butter in a large frying pan, add the spinach and stir-fry for 3 minutes or until just wilted. Season with grated nutmeg, salt and black pepper.
  • Split and toast the muffins, and butter them just before serving.
  • Poach the eggs by bringing a saucepan of lightly salted water to the boil. Add the vinegar and reduce to a gentle simmer. Swirl the water with a fork and crack 2 of the eggs into the water. Cook for 3–4 minutes, remove carefully with a slotted spoon and repeat with the remaining 2 eggs.
  • Meanwhile, heat the hollandaise sauce according to the packet instructions.
  • Top the toasted muffins with some spinach and a poached egg and spoon over the hollandaise. Sprinkle with freshly ground black pepper and serve each egg with 3 asparagus spears on the side.
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