Chicken & Egg Issue 11 - page 49

Eggs Florentine
- 4 Duchy Originals From Waitrose Organic British Free Range Eggs
- 2 x 200g packs Waitrose Organic Spinach, roughly chopped
- 2 tbsp essential Waitrose British Half Fat Crème Fraîche
- 1–2 tsp Duchy Originals From Waitrose Organic Wholegrain Mustard
- 4 Duchy Originals From Waitrose Organic Wholemeal Muffins, split and toasted
- 90g pack Duchy Originals From Waitrose Organic Dry Cured Baked Ham
- 2 tbsp snipped chives
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 then remove from the heat and set aside for 5
minutes until softly set.
Meanwhile, wash the spinach well and place in a large saucepan. Cover with a lid
and cook gently for 2 minutes until wilted. Tip the spinach into a colander and press to
remove any excess liquid.
Tip the cooked spinach into a bowl and mix in the crème fraîche and mustard. Spoon
the mixture onto the base of the toasted muffins then top each with ham.
Gently lift the eggs out of the hot water with a slotted spoon and place on top of the
ham slices. Sprinkle over the chives and a good grinding of black pepper, then place
the remaining toasted muffin halves on top and serve swiftly.
Cook’s tip
For a twist on the Florentine, this would work equally well with scrambled eggs, or use a
slice of smoked salmon instead of the ham
Recipes and photograph kindly supplied by Waitrose
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