Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Florentine spinach poached eggs
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 50g salted butter
- 2 garlic cloves, thinly sliced, plus ½ a clove
- 500g baby spinach
- 250ml double cream
- ¼ nutmeg, finely grated
- 50g parmesan, finely grated, plus a little extra to serve
- 4 slices of parma ham
- 4 eggs
- 2 thick slices ciabatta
Method
- STEP 1
Melt the butter in a frying pan over a medium heat and cook the garlic for 2-3 minutes or until fragrant, then put the spinach into a large colander and pour over a kettle of just-boiled water.
- STEP 2
Tip the spinach into the pan with the cream, adding plenty of seasoning. Bubble for 5 minutes until the spinach is wilted and the sauce has thickened. Add the nutmeg and parmesan, and season again. Nestle the parma ham slices into the spinach, making a little cup, then crack an egg into each. Put a lid over the pan and gently cook for 5-6 minutes or until the whites have just set.
- STEP 3
Toast the ciabatta and rub each with a cut clove of garlic. Serve with a little more parmesan grated over, if you like.
