Olive Magazine
Summer Eggs Florentine Recipe

Summer eggs florentine

Published: May 20, 2016 at 1:50 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 1

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

Nutrition:
NutrientUnit
kcal572
fat37.9g
saturates6.9g
carbs29.2g
sugars6g
fibre4.6g
protein26.1g
salt1.7g
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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

  • 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.

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