Summer Eggs Florentine Recipe

Summer eggs florentine

  • serves 1
  • Easy

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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Ingredients

  • olive oil
  • garlic 1 clove, halved
  • spinach or chard or cabbage 200g
  • Dijon mustard 1 tsp
  • lemon juice 1 tsp
  • dill or tarragon chopped to make 1 tbsp
  • English muffin 1, halved and lightly toasted
  • vine tomato 1, sliced
  • eggs 2, poached to serve

Method

  • 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.

  • Step 2

    Whisk the Dijon, lemon juice, herbs and 2 tbsp olive oil. Add a pinch of sugar and some seasoning.

  • 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.

Nutritional Information

  • Kcals 572
  • Fat 37.9g
  • Saturates 6.9g
  • Carbs 29.2g
  • Sugars 6g
  • Fibre 4.6g
  • Protein 26.1g
  • Salt 1.7g
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