Muffins Florentine

"Based on a recipe from The Australian Women’s Weekly Brunches & Lunches cookbook. This recipe doesn’t freeze well, and is best made just before serving."
 
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photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by loof751 photo by loof751
photo by mersaydees photo by mersaydees
Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • In medium pan, heat butter. Add spinach, cook, stirring, until just wilted; drain liquid from pan.
  • To pan, add cream, mustard and parsley, stirring over heat until combined.
  • Split muffins in half and toast.
  • Poach eggs until cooked as desired.
  • Top each muffin half with some of the spinach mixture and an egg, sprinkling with paprika.

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Reviews

  1. What a great, tasty, easy recipe! I had some whole-grain buns on hand so used those instead of the english muffin. The mustard was really great with the spinach and the egg topped it perfectly (I used recipe #356778 to make the eggs). I think a couple of sliced mushrooms added to the spinach would be great too. Dinner on the table in minutes with ingredients I always have on hand - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!
     
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