Name: Goat’s Cheese Florentine Salad with Poached Quails’ Eggs
Yield: Brunch for 2
Ingredients: 3 tbsp olive oil; 1 small bunch (50 g/1¾ oz) of spinach, julienned; few leaves of frisée (curly endive), torn; 2 crumpets; 1 tbsp wine vinegar; freshly ground black pepper; 125 g/4½ oz/½ cup (salted) butter, carefully melted; ¼ tsp grated nutmeg; salt and freshly ground black pepper; ½ tsp English mustard; 4 quails’ eggs; 1 egg yolk; 100 g/3½ oz goat’s cheese log, sliced into 4 discs; 10 cherry tomatoes, halved; 1 tbsp cold water; 2 tbsp lemon juice; paprika

Preparation info

Brunch for
2

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Cheese, eggs, spinach – the stuff of dream brunches. Perfect fare – simple yet showy – for when you’re trying to impress an, um, overnight guest...

Eggs Florentine began life as a twist on eggs Benedict, the classic American dish of muffin, bacon or ham, eggs and hollandaise sauce. In modern kitchen parlance, the term ‘Florentine’ seems randomly to get attached to anything with spinach in it, without so much as a nod to its origins as ‘food from Florence’. I tried telling someone re

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