Eggs Florentine

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Eggs Florentine with spinach and roast cherry tomatoes

This version of a classic dish is simple and nutritious

20 minutes

Serves 1

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

This simple breakfast can be made in 15 minutes and gives you all the energy you need to start the day. Nutmeg and paprika add plenty of flavour without needing to reach for the salt.

Sharon Hui

Recipe by: Sharon Hui | Former Health Information Manager

This simple breakfast can be made in 15 minutes and gives you all the energy you need to start the day. Nutmeg and paprika add plenty of flavour without needing to reach for the salt.

Ingredients

  • 12 cherry tomatoes
  • 200g bag of fresh spinach
  • Nutmeg, to taste
  • 2 slices wholemeal bread
  • 2 eggs
  • Paprika

CALORIES: 210

FAT: 8.5g

5 A DAY: 2

SALT: 1g

SUGAR: 4.9g

Method

  1. Preheat oven to 190°C/Fan 170°C.
  2. Place the tomatoes in a roasting tin and cook for 10–15 minutes.
  3. Meanwhile, toast the wholemeal bread and place on two serving plates.
  4. Rinse the spinach, tear off stems and steam for 2–3 minutes until just wilted. Press out the extra water before seasoning with grated nutmeg and adding onto the bread.
  5. Poach the eggs by dropping individually into boiling water. Cook gently until whites are set. Lift out with a slotted spoon and place on the bed of spinach.
  6. Add a sprinkle of paprika on top of the eggs. Serve with the roasted tomatoes on the side.

Serving suggestion: Serve with a glass of pure orange juice to add another of your 5 A DAY.


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