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Eggs Florentine
- Serves
2
- Difficulty
Easy
Published 2005
The traditional method calls for a croûton of oven-dried or fried bread topped with buttered spinach and a poached egg coated with thick mornay sauce and usually glazed under the grill, but this does seem a bit taxing for a sleepy Sunday morning. Here is an easier version that’s just perfect for breakfast in bed.
Ingredients
½ bunch 150 g - salt and fin
Method
- Soften the spinach in 30g of the butter in a covered pan over a low heat, stirring occasionally. Drain well, season to taste and divide the spinach between 2 plates.
- Place 2 eggs on top of the spinach on each plate and sprinkle over the cheese.
- Melt the remaining butter until it foams without browning. Coat the eggs with the melted butter and serve wi
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