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Florentine toast recipe
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Need brunch in a flash? This Florentine-style toast, featuring protein-packed egg and spinach, has everything you need to get going for the day. Add a dash of spicy cayenne pepper for an extra kick. See method
Ingredients
- 2 tsp olive oil
- 100g spinach
- 2 slices trio of olives bloomer
- 1 small garlic clove
- 1 tbsp Tesco Finest hollandaise sauce
- pinch cayenne pepper
Each serving contains
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Energy
1850kj
442kcal
22%
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Fat
25g
35%
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Saturates
4g
20%
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Sugars
2g
2%
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Salt
2.2g
37%
of the reference intake
Carbohydrate 35.3g
Protein 18.5g
Fibre 3.6g
Method
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Heat the olive oil in a frying pan over a medium-high heat. Cook the spinach for 2-3 mins to wilt; season to taste.
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Toast the slices of trio of olives bloomer and rub with the garlic clove. Meanwhile, bring a small pan of water to a very gentle simmer. Crack the egg into a cup. Gently tip into the water; poach for 3 mins or until the white is set. Top the toast with the spinach, then scoop the poached egg on top.
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Spoon over the hollandaise sauce and finish with a pinch of cayenne pepper.
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