Classic eggs Florentine is perfect for breakfast and lunch!
- Prep Time : 25 minutes
- Cook Time : 25 minutes
- large flat or Portobello mushrooms - 4
- Salt and freshly ground black pepper
- Low calorie cooking spray
- baby spinach leaves - 250g
- Juice of ½ lemon
- large eggs - 4
- white wine vinegar - 1-2 tsp
- A pinch of grated nutmeg
- lean ham, all visible fat removed - 4 slices
- tomato - 8 thin slices
- crushed pink peppercorns - 1 tbsp
- For the Sauce
- fat free natural fromage frais - 8 tbsp
- Cheddar cheese, finely grated - 25g
- A pinch of mustard powder
- freshly chopped tarragon - 2 tbsp
- boiling hot vegetable stock - 200ml
Remove the stalks from the mushrooms and place gill side up on a grill rack.
Season well, lightly spray with low calorie cooking spray and cook under a preheated medium-hot grill for 3-4 minutes on each side or until just cooked through.
Meanwhile place the spinach in a large pan with the lemon juice and cook for 2 minutes until wilted.
Drain off any juice, season with the nutmeg and a little salt and pepper and keep warm.
Bring a large pan of lightly salted water to the boil. Stir in the vinegar, reduce the heat to a very gentle simmer and carefully break the eggs into the water.
Cover the pan and let the eggs poach on a very low heat for about 4 minutes.
Remove from the heat and carefully transfer the eggs to a large bowl of cold water.
Make the sauce by placing the fromage frais in a bowl with the cheese, mustard powder and tarragon.
Season to taste, add the stock and, using an electric hand whisk, blend well.
Transfer to a small saucepan and heat gently for 1-2 minutes until warm (don't let it boil or the fromage frais will curdle).
Place a mushroom on each plate and cover with a slice of ham, two slices of tomato, some spinach and finally top with a poached egg.
Spoon over the tarragon sauce and serve sprinkled with the pink peppercorns.