Eggs Florentine with Spinach

Eggs are an excellent source of healthy protein and also healthy LDL cholesterol. Spinach, as we all know, is Popeye’s favorite food for building healthy muscle too. This is possibly one of the tastiest egg based meals for those on high protein diets. It is not a quick recipe to prepare, so for special occasions only.

For two servings:

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4 large fresh eggs
125g or 9 tablespoons of spinach leaves
1/4 clove of garlic, crushed
1 tablespoon of créme fraíche
4 teaspoons of red wine vinegar
3 tablespoons of finely chopped chives

Hollandaise Sauce:

150g or 5 1/4 ounces of unsalted butter
2 egg yolks
1/2 a squeezed lemon

First blanche the spinach in a large pan of water, then drain in a colander. Squeeze the spinach to remove excess water and then chop until it becomes a coarse pulp. Then place back in the pan with the garlic and créme fraíche and cook for a few minutes on a low heat, then leave t one side.

Now make the hollandaise sauce by melting the butter in a saucepan. Then in a metal bowl set over a pan of simmering water (not boiling) add the egg yolks and lemon juice. Whisk the contents until it goes pale in color. To avoid it going grainy add a splash of boiling water (if needed). Then slowly whisk in the hot butter, then remove from the heat and season.

Now is a good time to turn the grill on for the final stage.

Heat a pan of water and add the red wine vinegar and a little salt. Break in the eggs into small cups and carefully place in the water to poach for about 4 minutes, so that the whites are set but the yolk still runny. Remove and place on a towel to dry.

Finally heat two small oven proof dishes under the grill for a minute, place a layer of spinach on the bottom of each dish with the eggs on top. Spoon the hollandaise sauce over the eggs and then grill for about 20 seconds, or until the sauce starts to glaze to a pale brown. Garnish with the chopped chives and serve.

A real eggy treat, but for a Saturday night when you want something a little special. The rest of the week, stick with the eggs on toast!

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