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Muffins Florentine

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  Muffins 4
  Eggs 4
  Vinegar 2 Tablespoon
  Butter 1 Ounce (30 gram)
  Spinach leaves 12 Ounce, shredded (375 gram)
  Double cream 3 Fluid Ounce (1/3 cup, 90 milliliter, thick)
  Whole grain mustard 3 Teaspoon
  Chopped parsley 2 Teaspoon
  Paprika To Taste (for sprinkling)
  Parsley sprigs 4 (for garnish)
  Stuffed green olives 4 (for garnish)

1. Split the muffins and toast on both sides. Keep warm.
2. Cook the eggs in a poaching pan over hot water, for about 4 minutes. Alternatively pour water into a large saucepan to a depth of 5cm (2 inches). Add the vinegar and bring to the boil, then lower the heat to a gentle simmer. Crack an egg on to a saucer and gently slide into the pan.
Repeat with another egg. Cook 2 eggs at a time for 3-4 minutes until softly set. Set aside and keep warm while cooking the other 2 eggs.
3. Melt the butter in a saucepan, add the spinach and cook, stirring, for 1-2 minutes until just wilted. Drain off any excess liquid, then stir in the cream, mustard and parsley. Heat through for a few seconds and season with salt and pepper to taste.
4. To serve, arrange 2 muffin halves on each individual serving plate, and spoon over the creamed spinach. Top each serving with a poached egg and sprinkle with paprika.

Recipe Summary

Difficulty Level: 
Bit Difficult
Lacto Ovo Vegetarian

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Muffins Florentine Recipe