Eggs florentine

On the table in 15 minutes, you can’t beat this simple but tasty dish of poached eggs on toast on a bed of spinach and chorizo
Serves: 2
Prep time: 5 mins
Cooking time: 10 mins
Total time: 15 mins
Skill level: Easy peasy
Costs: Cheap as chips


    • 200-250g fresh spinach leaves
    • 2 medium eggs
    • Freshly grated nutmeg
    • Knob of butter
    • 6 very thin slices chorizo, cut into strips
    • 2 tablespoons single or double cream
    • 2 tablespoons grated Cheddar or Gruyère
    • Freshly ground black pepper
    • 2 slices toast


    1. Set the grill to high. Boil water in a kettle for cooking the eggs. Wash and drain the spinach, put it in a pan, with lid on and let it wilt over a medium heat for 2 minutes, stirring a couple of times. Put in a colander and press it down to drain well.
    1. Poach the eggs for about 2 minutes in a pan.
    1. Add nutmeg, the butter and chorizo to the spinach and form 2 “nests” in a buttered, flameproof dish or on a baking sheet.
    1. Place well-drained eggs on top. Spoon the cream over, and sprinkle with cheese.
    1. Grill until the cheese melts. Sprinkle with black pepper.
    1. Serve on toast.

Nutritional information per portion

fat 27.0g saturates 12.0g calories 328(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.