Sunday Brunch Eggs Florentine

Sunday Brunch Eggs Florentine

– I love a lazy Sunday morning and food wise there is literally nothing nicer than having some fresh good quality poached runny eggs and a mug of fresh coffee. I really like this recipe having seen it a while back in an issue of Men’s Health so thought I would share it.


1 large (fresh) eggs
Pinch of Salt
4 tbsp of white wine vinegar
2tbsp of low fat greek yoghurt
1tsp lemon juice
1tsp Dijon mustard
Pinch of cumin, paprika and chilli flakes
Good sized handful of Spinach
1tbsp rapeseed oil
1 Wholemeal muffin

To Make:

This doesn’t get much simpler, though there is a definite skill in making the perfect poached egg and unfortunately I leave the better half to make this as I still haven’t ‘cracked’ it.

Bring a pan of water to the boil, add to it a pinch of salt and the white wine vinegar which helps keep the egg together while it’s poaching.

Using a spoon handle whisk the water in a circular motion so that the water forms a funnel at the center in the pan. At this point stop stirring and gently crack the egg into the water and let it simmer for 3 minutes.

While the egg is poaching mix the greek yogurt, lemon juice, mustard, cumin, paprika and chilli altogether in a small pan and heat gentle for a couple of minutes. You’re only warming this sauce, not cooking it.

Wilt the spinach in a small pan with the rapeseed oil (or if you don’t want to use another pan, ditch the rapeseed oil and microwave the spinach in a container for a minute or two – that’s the lazy option).

Remove the egg with a slotted spoon and serve with the spinach and sauce on the muffin. Nice!

Tweet your brunch pics to us – @mygymcouk #Brunch

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The Author



The Founder of MyGym, Adam is a keen runner having completed various half marathons, the Brighton Marathon and is currently training for the Berlin Marathon in aid of Macmillan.

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