Eggs Florentine

Let's Get Cooking

• 1 Place spinach in large pan on medium high heat with 1 tablespoon water and Knorr Vegetable Stock Pot. Cook for 2 minutes until nicely wilted, then place on kitchen paper and keep warm.
• 2 Cut the muffins in half and toast under the grill until lightly golden brown.
• 3 Poach 4 eggs in an egg poacher.
• 4 Arrange the toasted muffin halves on four warmed plates. Top each one with ¼ of the spinach and 1 poached egg.
• 5 Heat a pan of water to a gentle simmer. Put the Flora Buttery, egg yolks and the white wine vinegar in a heatproof glass or stainless steel bowl over hot water and start whisking together. The bowl shouldn’t touch the water beneath it.
• 6 Keep on whisking until it gets to the consistency you want – this will take about 5 minutes. When the whisk leaves a ‘trail’ in the sauce, that’s when it’s cooked. Pour the sauce over the eggs, garnish with chopped parsley and sprinkle with a pinch of paprika. Serve immediately.