Nutritious, high-protein brunch option
For some reason spinach and eggs make the most delicious combination. Eggs Florentine is traditionally covered with a double cream or a Mornay sauce. This lighter, lower fat version uses crème fraîche, and as a breakfast dish, is a little easier on the stomach.
Although this dish looks really elegant, it only takes minutes to prepare. Pop it in the oven and sit and read the Sunday paper for 10 minutes while it is cooking. Scoop up the juices with some wholemeal or granary toast. Drink a glass of freshly squeezed orange juice with it to get the full benefit of the iron from the spinach, as vitamin C really helps your body absorb iron.
1. Preheat the oven to 180°C.
2. Wash the spinach and put it into a saucepan with a knob of butter, a pinch of salt, some pepper and some grated nutmeg. Cover the pan and cook on a medium heat, stirring once or twice, until the spinach is wilted. Drain off any excess water.
3. Put the spinach into two ramekins (small glazed serving bowls), make a well in the center and carefully break an egg into each one.
4. Put a dollop of crème fraîche on top of the egg and then grate over some parmesan.
5. Pop the two ramekins into the oven and cook for 10 to 15 minutes, until the egg white starts to turn white and looks like it is just cooked. It keeps cooking for some time after it has come out of the oven and if you cook it too much the egg will overcook and go rubbery.
6. Grind some black pepper over the eggs and serve immediately with some hot wholemeal or granary toast.
- 300g fresh, young leaf spinach leaves
- 2 fresh, good quality free-range eggs
- 1 tbs crème fraîche, full or half-fat
- ½ tsp freshly grated nutmeg
- Pinch of salt
- Plenty of black pepper
- Parmesan cheese, grated
Preparation: 10 minutes
Cooking: 10-15 minutes
Good for: Nutritious, sustaining Sunday brunch, high in protein and essential vitamins and minerals including iron
Calories (kcal): 209.9
Protein (g): 14.3
Carbs (g): 6.3
Fat (g): 14.2
Fiber (g): 3