Eggs Florentine

1. 1

   Poach eggs in water with a generous splash of white wine vinegar. Remove with a slotted spoon and drain on kitchen paper.

2. 2

   Divide spinach between 4 shallow bowls, place an egg on top and grind a little more pepper over. Slash the egg so the yolk runs down into the spinach. Serve with crunchy toast on the side.

3. 3

   Cook baby spinach according to packet instructions - the microwave method is fast and efficient. Transfer to a sieve and press out as much water as possible. Place spinach in a bowl with butter and Maille(R) Dijon Originale mustard. Season. Stir through.

* Per serving · 4 servings · Values may vary.

No additional tips available.