Summer eggs florentine
- Preparation and cooking time
- Total time
- Easy
- Serves 1
Ingredients
- olive oil
- 1 clove garlic, halved
- 200g spinach or chard or cabbage
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- chopped to make 1 tbsp dill or tarragon
- 1 English muffin, halved and lightly toasted
- 1 vine tomato, sliced
- 2 eggs, 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.
