Eggs Florentine

Name: Eggs Florentine
Ingredients: 8 1/3 cups baby spinach bags ready to use; 1 3/4 tablespoons unsalted butter; 1 tablespoon Maille Dijon Mustard; ground black pepper; 4 free range eggs fresh; white wine vinegar Good splash; 4 slices toast

7 ingredients

3 steps

Ingredients

8 1/3 cups baby spinach bags ready to use
1 3/4 tablespoons unsalted butter
1 tablespoon Maille Dijon Mustard
ground black pepper
4 free range eggs fresh
white wine vinegar Good splash
4 slices toast

Directions

1

Poach eggs in water with a generous splash of white wine vinegar. Remove with a slotted spoon and drain on kitchen paper.
2

Divide spinach between 4 shallow bowls, place an egg on top and grind a little more pepper over. Slash the egg so the yolk runs down into the spinach. Serve with crunchy toast on the side.
3

Cook baby spinach according to packet instructions - the microwave method is fast and efficient. Transfer to a sieve and press out as much water as possible. Place spinach in a bowl with butter and Maille(R) Dijon Originale mustard. Season. Stir through.