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EGGS FLORENTINE WITH SUNDRIED TOMATO PESTO

Recipes

This is my kind of dish! Easy to make, and packed full of key nutrients, protein, omegas and B-vitamins – all of these will help your body tackle the onslaught of Christmas!

Not only is this recipe delicious, but is it super-easy to make. So go on, have a go!

INGREDIENTS: Serves 4

  • 1 tsp olive oil
  • 1 package (9 oz) organic spinach
  • ¼ cup organic natural bio yogurt
  • ¼ cup sun-dried tomato pesto
  • 1 tsp vinegar
  • Pinch of salt
  • 4 large eggs
  • 2 slices of Rye bread- organic
  • Freshly ground black pepper

INSTRUCTIONS

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the washed spinach and cook until wilted.
  2. Combine the yoghurt and pesto. Stir 1/4 c into the spinach and remove from the heat. Cover to keep the yoghurt warm.
  3. Heat a medium saucepan containing one inch of water to boil over high heat. Add the vinegar and salt, and reduce the heat to low. Break an egg into a cup and gently tip the egg into the water (you can also use an egg poacher). Repeat with the remaining three eggs.
  4. Cover and simmer, shaking the pan a couple of times, for 3-5 minutes for a soft-cooked yolk or until the whites are completely set and the yolks begin to thicken.
  5. Place a slice of toasted rye bread on four warm plates. Spoon 1/4 of the spinach onto each slice. Remove the eggs with a slotted spoon, and drain over paper towels before placing on the spinach.
  6. Stir 1 tbsp of the poaching liquid into the yoghurt mixture to make it smoother. Spoon evenly over each egg and grind some pepper over the top.
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