Low Carbohydrate Breakfasts Recipes - Poached Eggs Florentine Recipe

Ingredients

Serve 4

• 675g/ 1 1/2 lb spinach, washed and drained

• pinch of freshly grated nutme9

For the topping:

• 25g/1oz/2 tbsp butter

• 25g/1oz/1/4 cup plain (all-purpose) flour

• 300ml/1/2 pint/1 1/4 cups hot milk

• pinch of ground mace

• 115g/4oz/1 cup grated Gruyere cheese

• 4 eggs

• 15ml/1 tbsp freshly grated Parmesan cheese, plus shavings to garnish

• salt and ground black pepper

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Method:

1. Preheat the oven to 200°C/400°F/Gas 6. Place the spinach in a large pan with a little water. Cook for 3-4 minutes, then drain well and chop finely.

2. Return the spinach to the pan, add the nutmeg and seasoning and heat through. Spoon into four small gratin dishes, making a well in the middle of each.

3. To make the topping, melt the butter in a small pan, add the flour and cook for 1 minute, stirring constantly. Gradually blend in the hot milk, beating well. Cook for 2 minutes, stirring constantly. Remove from the heat and stir in the mace and 75g/3oz/3/4 cup of the Gruyere cheese.

4. Break each egg into a cup and slide into a pan of lightly salted simmering water. Poach for 3-4 minutes. Lift the eggs out using a slotted spoon and drain on kitchen paper.

5. Place a poached egg in the middle of each dish and cover with the sauce. Sprinkle with the remaining cheeses and bake for 10 minutes, or until just golden.

6. Garnish with shavings of Parmesan cheese and serve immediately.

Variation: To make a low-fat version of this dish, omit the Gruyere cheese from the sauce and topping. It will work just as well.

Note: The classic Combination of eggs and spinach is high in protein and packed with vitamins and minerals. It is tasty and sustaining and makes an ideal weekend brunch if you have an active day ahead of you.