About this recipe: The term ‘florentine’ in a recipe title indicates that the dish uses spinach – in this case, poached eggs on a bed of spinach and leeks, coated with a cheese sauce. This updated version of the classic eggs florentine uses a lighter sauce thickened with cornflour rather than a butter and flour roux. Serve for supper with wholemeal toast.
Like other animal foods, eggs provide useful amounts of vitamin B12. Free-range eggs tend to contain more than eggs from battery hens. * Spinach is a good source of nutrients with antioxidant properties, including vitamins C and E and carotenoid compounds. * Leeks belong to the onion family. They provide vitamin E, and the green part of the leek is a good source of beta-carotene.
For bubble and squeak eggs, cook 400 g (14 oz) scrubbed and diced new potatoes in a large pan of boiling water for 7 minutes. Add 500 g (1 lb 2 oz) shredded spring greens to the pan and continue cooking for 4–5 minutes or until the vegetables are tender. Drain well, then return to the pan and crush together using a potato masher. Add 115 g (4 oz) diced cooked beetroot and carefully fold in. Season with salt and pepper to taste. Heat 1 tbsp extra virgin olive oil in a large non-stick frying pan with a flameproof handle. Transfer the vegetable mixture to the pan and spread it out evenly, pressing down with the back of a large spoon. Make 8 hollows in the vegetable mixture, then break an egg into each. Grate 55 g (2 oz) Lancashire cheese over the top, being sure to cover the whole surface. Cook under a preheated hot grill for 7–8 minutes or until the eggs are set. Serve hot, with French bread.
A, B12, C, E, folate, calcium * B1, B2, B6, niacin, iron, potassium, selenium, zinc * copper