Eggs Florentine with chorizo recipe

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serves: 2
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 10 min

Nutrition per portion

Calories 328 kCal 16%
Fat 27g 39%
  -  Saturates 12g 60%
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  • On the table in 15 minutes, you can’t beat this simple but tasty dish of poached eggs on toast on a bed of spinach and chorizo


    • 200-250g fresh spinach leaves
    • 2 medium eggs
    • Freshly grated nutmeg
    • Knob of butter
    • 6 very thin slices chorizo, cut into strips
    • 2 tablespoons single or double cream
    • 2 tablespoons grated Cheddar or Gruyère
    • Freshly ground black pepper
    • 2 slices toast


    • Set the grill to high. Boil water in a kettle for cooking the eggs. Wash and drain the spinach, put it in a pan, with lid on and let it wilt over a medium heat for 2 minutes, stirring a couple of times. Put in a colander and press it down to drain well.

    • Poach the eggs for about 2 minutes in a pan.

    • Add nutmeg, the butter and chorizo to the spinach and form 2 “nests” in a buttered, flameproof dish or on a baking sheet.

    • Place well-drained eggs on top. Spoon the cream over, and sprinkle with cheese.

    • Grill until the cheese melts. Sprinkle with black pepper.

    • Serve on toast.

    Top tip for making Eggs Florentine with chorizo

    We've added chorizo for a tasty twist but classic Eggs Florentine doesn't usually have meat, so if you're vegetarian you can make it without

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