This classic eggs Florentine is perfect for a laid-back breakfast, brunch or lunch.
Syns per serving: 1½ on Extra Easy Serves: 4 Ready in: 30-60 mins
Ingredients
4 large flat or Portobello mushrooms
Salt and freshly ground black pepper
Low calorie cooking spray
250g baby spinach leaves
Juice of ½ lemon
4 large eggs
1-2 tsp white wine vinegar
A pinch of grated nutmeg
4 slices of lean ham, all visible fat removed
8 thin slices of tomato
1 tbsp crushed pink peppercorns
For the sauce:
8 tbsp fat free natural fromage frais
25g Cheddar cheese, finely grated
A pinch of mustard powder
2 tbsp freshly chopped tarragon
200ml boiling hot vegetable stock
Method
- Remove the stalks from the mushrooms and place gill side up on a grill rack. Season well, lightly spray with low calorie cooking spray and cook under a preheated medium-hot grill for 3-4 minutes on each side or until just cooked through.
- Meanwhile place the spinach in a large pan with the lemon juice and cook for 2 minutes until wilted. Drain off any juice, season with the nutmeg and a little salt and pepper and keep warm.
- Bring a large pan of lightly salted water to the boil. Stir in the vinegar, reduce the heat to a very gentle simmer and carefully break the eggs into the water. Cover the pan and let the eggs poach on a very low heat for about 4 minutes. Remove from the heat and carefully transfer the eggs to a large bowl of cold water.
- Make the sauce by placing the fromage frais in a bowl with the cheese, mustard powder and tarragon. Season to taste, add the stock and, using an electric hand whisk, blend well.
- Transfer to a small saucepan and heat gently for 1-2 minutes until warm (don’t let it boil or the fromage frais will curdle).
- Place a mushroom on each plate and cover with a slice of ham, two slices of tomato, some spinach and finally top with a poached egg. Spoon over the tarragon sauce and serve sprinkled with the pink peppercorns.
SOURCE : https://www.slimmingworld.co.uk/recipes/luxury-eggs-florentine.aspx
