Summer eggs florentine
Published: May 20, 2016 at 1:50 PM
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Serves 1
Easy
Total time: 15 mins
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This recipe for summer eggs florentine takes a brunch classic and makes it lighter with seasonal greens and a light dressing
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Try this recipe for summer eggs Florentine, then check out our classic eggs Benedict, crumpet eggs Royale and more of the best breakfast ideas with eggs.
Ingredients
Nutrition
-
olive oil
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1 clove garlic
halved
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200g spinach or chard or cabbage
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1 tsp Dijon mustard
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1 tsp lemon juice
-
chopped to make 1 tbsp dill or tarragon
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1 English muffin
halved and lightly toasted
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1 vine tomato
sliced
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2 eggs
poached to serve
Nutrition: per serving
- kcal572
- fat37.9g
- saturates6.9g
- carbs29.2g
- sugars6g
- fibre4.6g
- protein26.1g
- salt1.7g
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Method
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step 1
Heat a drizzle of olive oil in a pan, add one of the garlic pieces and the greens. Fry for a few minutes until wilted and the stalks are tender, but still have a little bite. Fish out the garlic and discard. Season the greens.
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step 2
Whisk the Dijon, lemon juice, herbs and 2 tbsp olive oil. Add a pinch of sugar and some seasoning.
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step 3
Rub the cut sides of the toasted muffin with the other piece of garlic, put onto a plate. Top with the wilted greens, tomato slices, poached eggs and drizzle over the vinaigrette. Add a few more herbs to serve.
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