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Eggs Florentine

A perfect weekend breakfast or brunch. This Eggs Florentine consists of poached eggs and spinach, cooked with Knorr Vegetable Stock Pot and served on a toasted muffin with dollops of velvety hollandaise sauce. A classic, easy dish that tastes great.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 150 g fresh baby spinach
  • 1 tbsp water
  • 1 Knorr Vegetable Stock Pot
  • 2 fresh muffins, halved and toasted
  • 4 eggs
  • 125 g Flora Buttery
  • 3 egg yolks
  • 1 tbsp white wine vinegar
  • 1 tbsp chopped parsley, to garnish
  • Pinch paprika

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

402kcal

Energy (kJ)

1669kJ

Protein (g)

12.5g

Carbohydrate incl. fibre (g)

16.5g

Carbohydrate excl. fibre (g)

15.0g

Sugar (g)

1.0g

Fibre (g)

1.6g

Fat (g)

31.5g

Saturated fat (g)

8.0g

Unsaturated fat (g)

5.3g

Monounsaturated fat (g)

3.4g

Polyunsaturated fat (g)

1.9g

Trans fat (g)

0.2g

Cholesterol (mg)

330mg

Sodium (mg)

859mg

Salt (g)

2.15g

Vitamin A (IU)

3160IU

Vitamin C (mg)

8.2mg

Calcium (mg)

89mg

Iron (mg)

2.84mg

Potassium (mg)

372mg

Total

1608kcal

6675kJ

50.2g

66.0g

59.8g

3.9g

6.2g

125.9g

31.9g

21.2g

13.8g

7.5g

0.7g

1321mg

3438mg

8.58g

12638IU

33.0mg

357mg

11.38mg

1487mg