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Cook It: Pippa Middleton’s Eggs Florentine

1 MIN READ • 4th December 2022

Look after your ticker with this hearty breakfast

  • 4 large eggs

  • 400g bag fresh spinach, roughly chopped

  • 2 tbsp half-fat crème fraîche

  • 1–2 tsp wholegrain mustard

  • 2 wholemeal muffins, split and toasted

  • 4 slices of smoked salmon
  • To serve:

    2 tbsp snipped chives

  • Saffron Yoghurt Aioli

1 Bring a large pan of water to the boil. Crack an egg into a cup, then gently tip into the boiling water. Repeat for the remaining eggs, then remove from the heat and set aside for five minutes until they’re softly set.

2 Meanwhile, rinse the spinach and – with some of the water still clinging to the leaves – place in a large saucepan. Cover with a lid and cook gently for two minutes until wilted. Tip into a colander and press to remove any excess liquid, then tip into a bowl and mix in the crème fraîche and mustard. Spoon the mixture onto the toasted muffins, then top each with smoked salmon.

3 Gently lift the eggs out of the hot water with a slotted spoon and place on top of the smoked salmon slices. Sprinkle over the chives, with a good grinding of black pepper, then serve swiftly with the Saffron Yoghurt Aioli spooned over the top.

Pippa’s Top Tip: Using half-fat crème fraîche for the sauce makes this a lighter, healthier choice than traditional hollandaise, which is made with melted butter.

CLICK HERE for more Pippa recipes

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