Easy eggs florentine

This is a simple but tasty breakfast or brunch.

It’s fresh, vibrant and surprisingly filling. Leave out the hollandaise sauce if you want to be virtuous – but we all deserve the occasional weekend treat!

Easily doubled for two.

INGREDIENTS

olive oil, for cooking

large handful baby spinach leaves

1 teaspoon wine vinegar

3 large free-range eggs

75g butter

1/4 lemon, juiced

1 sprig fresh dill, chopped

1 slice rye or multigrain granary bread

sea salt

black pepper

METHOD

Heat a little olive oil in a pan over a medium heat, add the spinach and cook for 3–4 minutes, or until wilted. Season with salt and pepper.

Bring a small saucepan of water to a simmer, turn down the heat so that the water is barely bubbling and add the vinegar. Crack 2 eggs, one at a time, into a cup and then slide them gently into the water. Poach for 3–4 minutes.

Meanwhile, make the hollandaise sauce by melting the butter gently in a small pan. Place an egg yolk and the lemon juice in a small food processor or blender and process until smooth. Add the hot melted butter, still processing, to make a thick sauce. Season with salt and pepper and stir through some of the chopped dill.

Toast the bread and drain the spinach in a sieve. Stir through the remaining fresh dill and place the spinach on top of the toast. Remove the eggs from the water with a slotted spoon and place on top of the spinach. Pour over the hollandaise sauce and serve immediately.

GOOD FOR

Joints & bones: Osteoporosis, Rickets

Metabolic system: Diabetes (Type 2)

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