Eggs Florentine with chorizo recipe

CLICK TO RATE
(No ratings)

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

  • healthy
Serves2
SkillEasy
Preparation Time5 mins
Cooking Time10 mins
Total Time15 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories328 Kcal16%
Fat27 g39%
Saturated Fat12 g60%

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

Ingredients

  • 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

WEIGHT CONVERTER

to

Method

  1. 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.
  2. Poach the eggs for about 2 minutes in a pan.
  3. Add nutmeg, the butter and chorizo to the spinach and form 2 “nests” in a buttered, flameproof dish or on a baking sheet.
  4. Place well-drained eggs on top. Spoon the cream over, and sprinkle with cheese.
  5. Grill until the cheese melts. Sprinkle with black pepper.
  6. 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