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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

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  • 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


  • 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.