Easy Eggs Florentine


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The ingredients in this recipe support joints, bones and the metabolic system (diabetes and weight loss). Leave out the hollandaise sauce if you don’t have time on a weekday.

Serves 1

Olive oil, for cooking
Large handful baby spinach leaves
1 teaspoon apple cider vinegar (or other vinegar)
2 free-range eggs
75g butter
1/4 juice lemon
1 sprig fresh dill, chopped
1 slice rye or sourdough bread (for gluten free, see the grain-free bread recipe below)
Sea salt and black pepper

Heat a little olive oil in a pan over a medium heat, add the spinach and cook for 3-4 minutes, or until wilted. Season with salt and pepper.

Bring a small saucepan of water to simmer, turn down the heat so that the water is barely bubbling and add the vinegar. Crack 2 eggs, one at a time, into a cup and then slide them gently into the water. Poach for 3-4 minutes.

Meanwhile, make the hollandaise sauce by melting the butter gently in a small pan. Place an egg yolk and the lemon juice in a small food processor or blender and process until smooth. Add the hot melted butter, still processing, to make a thick sauce. Season with salt and pepper and stir through some of the chopped dill.

Toast the bread and drain the spinach in a sieve. Stir through the remaining fresh dill and place the spinach on top of the toast. Remove the eggs from the water with slotted spoon and place on top of the spinach. pour over the holladandaise sauce, season and serve immediately.

Other toppings include avocado, tomatoes or mushrooms.

Grain Free Bread
Makes one loaf, about 12 slices

Very, very easy to make and packed full of nutrients, including omega 3 fats, magnesium, calcium and zinc. It also contains plenty of protein, iron and fibre to keep your blood sugar stable and bowels moving. The flavour with caraway seeds is reminiscent of rye bread. To support digestion you can replace caraway seeds with fennel seeds.

100g ground almonds
80g ground flaxseeds
1/2 tsp bicarbonate of soda 1/2 tsp sea salt 4 large eggs
1 tbsp olive oil
2 tbsp caraway seeds and/or fennel seeds (fennel seeds support digestion)

Preheat the oven to 175C. Grease a 7 x 3 inch (or similar) non-stick loaf tin with olive oil.

In a medium bowl, combine the ground almonds, flax seeds, sea salt and bicarb of soda. In a large bowl, crack the eggs and whisk together with the olive oil. Stir the wet ingredients into the dry ingredients until well combined, then stir in the caraway seeds. Spoon the mixture into the loaf tin, and bake in the oven for 30-40 minutes until a knife inserted into the centre of the loaf comes out clean.

Can be sliced and frozen.

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