Summer eggs florentine

Name: Summer eggs florentine
Total time: 15 min
Yield: serves 1
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

15 minutes
serves 1
Easy

This recipe for summer eggs florentine takes a brunch classic and makes it lighter with seasonal greens and a light dressing

May 20, 2016 at 1:50 pm

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.