Eggs Florentine

Posted on: 13 January 2017 by Eloise Craven-Todd

Ham, eggs and chips is a thing of the past, spruce up your weekend breakfasts with crème fraîche, spinach and a wholemeal muffin.

Eggs Florentine

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4


  • 4 large free range eggs
  • 2 x 200g pack of spinach, roughly chopped
  • 2 tbsp low fat British crème fraîche
  • 1–2 tsp wholegrain mustard with honey
  • 90g pack honey roasted ham
  • 4 wholemeal muffins, split and toasted
  • 2 tbsp snipped chives


  1. Bring a large pan of water to the boil. Crack an egg into a cup, then gently tip into the boiling water. Repeat for all 4 eggs. Remove the pan from heat and set it aside for 4-5 minutes until the eggs are softly set.
  2. Meanwhile, place the washed spinach in a large saucepan. Cover with a lid and cook gently for 2 minutes until wilted. Drain and squeeze out any excess liquid.
  3. Put the cooked spinach into a bowl and mix in the crème fraîche and mustard. Place a slice of ham on each toasted muffin half and top with the spinach mixture.
  4. Top each with a poached egg. Sprinkle over the chives, season with black pepper and serve swiftly.

Cook's tip

For a twist on the Florentine, this would work equally well with scrambled eggs, or use a slice of smoked salmon instead of the ham.

For more healthy recipes, visit Waitrose

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