Luxury eggs florentine

Luxury eggs florentineThis classic eggs Florentine is perfect for a laid-back breakfast, brunch or lunch.

Luxury eggs florentine
  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:


  • 4 large flat or Portobello mushrooms
  • Salt and freshly ground black pepper
  • Low-calorie cooking spray
  • 250g baby spinach leaves
  • Juice of ½ lemon
  • A pinch of grated nutmeg
  • 1-2 tsp white wine vinegar
  • 4 large eggs
  • 4 slices of lean ham, visible fat removed
  • 8 thin slices tomato
  • 1 tbsp crushed pink peppercorns

For the sauce:

  • 8 tbsp fat-free natural fromage frais
  • 25g reduced-fat Cheddar cheese, finely grated
  • Pinch of mustard powder
  • 2 tbsp freshly chopped tarragon
  • 200ml hot vegetable stock


  1. Preheat your grill to medium-hot. 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 the grill for 3-4 minutes on each side or until just cooked through.
  2. 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.
  3. 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 over a very low heat for about 4 minutes. Remove from the heat and carefully transfer the eggs to a large bowl of cold water.
  4. While the eggs are cooking, make the sauce. Place 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.
  5. 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).
  6. 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.

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