Classic eggs Florentine with a twist

    40 min

    Crispy oven-toasted herbed bruschetta, with poached egg, spinach and a Port Salut glaze. An impressive brunch dish.

    2 people made this

    Serves: 4 

    • 4 thick slices ciabatta bread
    • 25ml olive oil
    • 1/2 teaspoon dried herbs
    • salt and pepper to taste
    • 50g butter
    • 400g baby spinach leaves
    • 2 to 3 tablespoons white wine vinegar
    • 4 large eggs
    • 100ml double cream
    • 100g Port Salut (thinly sliced)
    • 4 large egg yolks
    • Sprinkle ground nutmeg

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Place the slices of ciabatta on a baking tray, brush with olive oil and season with dried herbs, salt and pepper
    2. Place in a preheated 180 C / Gas 4 oven and bake until crisp and golden brown (about 5 minutes) then set aside on serving dishes.
    3. In a frying pan, add the butter and the spinach, cover and bring to the boil. When soft and wilted, strain to remove any excess water. Season with salt and pepper and keep warm.
    4. Bring a large pan of water to the boil and add a couple of tablespoons of white wine vinegar
    5. Stir with a whisk to start a circular motion in the water and crack in the eggs one at a time, immediately turn down to a simmer. Cook 3-4 minutes for a soft egg, 5-7 minutes for a hard poached egg.
    6. In a saucepan, bring the cream to the boil and reduce for a few minutes to thicken and then remove from the heat
    7. Stir in the Port Salut and the egg yolks, allowing the cheese to melt.
    8. Spoon an equal amount of the spinach onto each slice of ciabatta. Top with an egg and drizzle with the cheese and cream sauce.
    9. Place under a hot grill until bubbling and golden brown. Garnish with snipped chives and serve.

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