Name: Florentine spinach poached eggs
Total time: 30 min
Yield: 4
Ingredients: 50g salted butter; 2 garlic cloves, thinly sliced, plus ½ a clove; 500g baby spinach; 250ml double cream; ¼ nutmeg, finely grated; 50g parmesan, finely grated, plus a little extra to serve; 4 slices of parma ham; 4 eggs; 2 thick slices ciabatta

Metal Pan Filled with Creamy Spinach and Eggs Next to Slices of Ciabatta on a Blue Background

50g salted butter
2 garlic cloves
thinly sliced, plus ½ a clove
500g baby spinach
250ml double cream
¼ nutmeg
finely grated
50g parmesan
finely grated, plus a little extra to serve
4 slices of parma ham
4 eggs
2 thick slices ciabatta

Method

step 1
Melt the butter in a frying pan over a medium heat and cook the garlic for 2-3 minutes or until fragrant, then put the spinach into a large colander and pour over a kettle of just-boiled water.
step 2
Tip the spinach into the pan with the cream, adding plenty of seasoning. Bubble for 5 minutes until the spinach is wilted and the sauce has thickened. Add the nutmeg and parmesan, and season again. Nestle the parma ham slices into the spinach, making a little cup, then crack an egg into each. Put a lid over the pan and gently cook for 5-6 minutes or until the whites have just set.
step 3
Toast the ciabatta and rub each with a cut clove of garlic. Serve with a little more parmesan grated over, if you like.