Muffins Florentine Recipe
Ingredients
| Muffins | 4 | |
| Eggs | 4 standard | |
| Vinegar | 2 Tablespoon | |
| Butter | 30 Gram | |
| Spinach leaves | 375 Gram, shredded | |
| Double cream | 90 Milliliter | |
| 2-3 Teaspoons wholegrain mustard | ||
| Parsley | 2 Teaspoon, chopped | |
| Paprika for sprinkling | ||
| Parsley sprigs | ||
| Stuffed green olives | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Split the muffins and toast on both sides. Keep warm.
2. Cook the eggs in a poaching pan over hot water, for about 4 minutes. Alternatively pour water into a large saucepan to a depth of 5cm (2 inches). Add the vinegar and bring to the boil, then lower the heat to a gentle simmer. Crack an egg on to a saucer and gently slide into the pan.
Repeat with another egg. Cook 2 eggs at a time for 3-4 minutes until softly set. Set aside and keep warm while cooking the other 2 eggs.
3. Melt the butter in a saucepan, add the spinach and cook, stirring, for 1-2 minutes until just wilted. Drain off any excess liquid, then stir in the cream, mustard and parsley. Heat through for a few seconds and season with salt and pepper to taste.
4. To serve, arrange 2 muffin halves on each individual serving plate, and spoon over the creamed spinach. Top each serving with a poached egg and sprinkle with paprika.
2. Cook the eggs in a poaching pan over hot water, for about 4 minutes. Alternatively pour water into a large saucepan to a depth of 5cm (2 inches). Add the vinegar and bring to the boil, then lower the heat to a gentle simmer. Crack an egg on to a saucer and gently slide into the pan.
Repeat with another egg. Cook 2 eggs at a time for 3-4 minutes until softly set. Set aside and keep warm while cooking the other 2 eggs.
3. Melt the butter in a saucepan, add the spinach and cook, stirring, for 1-2 minutes until just wilted. Drain off any excess liquid, then stir in the cream, mustard and parsley. Heat through for a few seconds and season with salt and pepper to taste.
4. To serve, arrange 2 muffin halves on each individual serving plate, and spoon over the creamed spinach. Top each serving with a poached egg and sprinkle with paprika.
Chef
