Eggs florentine on muffins

Eggs florentine on muffins

Category: Breakfast | Serves: 2

Prep time: 15 minutes | Cooking time: 15 minutes

Ingredients

2 tablespoons reduced-calorie mayonnaise (choose a dairy-free version if catering for a dairy-free diet)

1 teaspoon Dijon mustard, or to taste

1-2 tsp chopped fresh parsley or chives

Freshly ground black pepper, to taste

100g (3 1/2oz) baby spinach leaves, rinsed

4 eggs

2 English muffins (white or wholemeal)

  1. Combine mayonnaise, mustard, herbs and black pepper in a small dish.
  2. Put rinsed spinach in a saucepan; cover and cook for about 3 minutes or until tender. Drain well, squeeze out water; keep warm.
  3. Meanwhile, cook eggs to your liking in an egg poacher (according to instructions).
  4. Split muffins in half; toast. Top each muffin half with some spinach and an egg; season with black pepper. Spoon flavoured mayonnaise alongside; serve immediately.

Variations

  • 4 uncut crumpets (2 per serving) can be substituted for the muffins. Try using 14 teaspoons grated lemon zest instead of mustard.

Cook's tips

  • To poach eggs without an egg poacher, bring a deep frying pan of water to the boil. Break an egg into a cup. Swirl boiling water with a spoon; slip egg into water. Repeat with remaining eggs. Poach until cooked. Remove with a slotted spoon.

Nutritional information

Eggs Floritine on Muffins