Eggs Florentine

Eggs Florentine

PREP TIME

5 mins 

COOKING TIME

10 mins 

SERVES

2  PEOPLE
Breakfast will be special with this amazing eggs Florentine recipe.

INGREDIENTS

  • 1 dollop Hellmann's Real Mayonnaise
  • 1 dollop Hellmann's Mayonnaise with a Zing of Lemon
  • 1 tablespoon chopped chives
  • 250 ml water
  • 1 Knorr Vegetable Stock Pot
  • 150 g baby spinach
  • 2 tablespoons white wine vinegar
  • 2 eggs
  • 1 English muffin, cut in half
  • 1 tablespoon Flora Buttery

METHOD

  1. To make the hollandaise, add Hellmann’s Real Mayonnaise, Hellmann’s Mayonnaise with a Zing of Lemon, chives and 10ml of water. Heat very gently for 3 minutes, stirring continuously. Set aside but keep warm.

  2. Bring the water to the boil in a large pan. Add the Knorr Vegetable Stock Pot and stir to dissolve. Add the spinach and cook for 2 minutes, until wilted. Drain and keep warm.

  3. Fill a medium saucepan with water, bring to the boil and add the white wine vinegar. Reduce heat slightly so that the water boils very gently and crack your eggs into the pan. Poach eggs gently for 3-5 minutes, until eggs are to your liking

  4. To serve, toast your English muffin halves and spread with Flora Buttery. Top with spinach, followed by eggs and then the hollandaise sauce. Season with ground black pepper if desired.