Ingredients

2 eggs
1 tablespoon vinegar
1 tablespoon/15 g butter, plus extra for spreading
Pinch of freshly grated nutmeg
2 muffins
2-4 tablespoons Hollandaise sauce
Sea salt and freshly ground black pepper
If you’re suffering after a night on the sauce AND you’re a vegetarian, then sadly the recipe to your left is not the one for you. However, don’t be sad; chuck out the pork, throw some spinach on top instead, and you’ve got Eggs Florentine. The vegetable element here is presumably also incredibly good for...

Instructions

1.To poach the eggs, bring a saucepan of lightly salted water to a boil.
2.Add the vinegar and reduce to a gentle simmer. Swirl the water with a fork and crack the eggs one at a time into the water.
3. Cook for 3 minutes and remove with a slotted spoon.
4.Meanwhile, melt the butter in a saucepan, then add the spinach. Cook for about 3 minutes, stirring occasionally, until the spinach begins to wilt.
5.Season with nutmeg and salt and pepper to taste. Remove from the heat, cover, and keep warm.
6.Toast the muffins whole and spread with butter.
7. Spoon some spinach onto each muffin (taking care to drain off any excess liquid as you do so).
8.Set an egg on top, spoon over the Hollandaise sauce, sprinkle with a little more pepper, and serve immediately.

If you’re suffering after a night on the sauce AND you’re a vegetarian, then sadly the recipe to your left is not the one for you. However, don’t be sad; chuck out the pork, throw some spinach on top instead, and you’ve got Eggs Florentine. The vegetable element here is presumably also incredibly good for your aching infernal bits. Let’s just ignore all that butter in the Hollandaise, eh?

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