Tag Archives: Eggs Florentine

The importance of breakfast

Did you know it’s Farmhouse Breakfast Week?

The aim of the campaign is to raise awareness of the benefits of eating a healthy breakfast and demonstrate the variety on offer.

With one in four people regularly skipping breakfast, the challenge for the nation is to re-think the morning routine. For further information see http://www.shakeupyourwakeup.com/

Breakfast is the most important meal of the day.Breakfast is so important

When you wake up your energy reserves are low. What you choose to eat at breakfast affects your mood, physical and mental performance, weight and your general and long-term health.

If you miss breakfast you are likely to get hungry mid-morning and grab a snack that is high in calories and fat but low in nutrients and fibre.

Studies show that children who regularly eat a cereal based breakfast are healthier and less likely to be overweight. In fact teenagers who ate breakfast cereals more than five times a week weighed less, had a smaller waist size and lower blood sugar levels than those who rarely ate cereal.

But it is not just children that perform less well if they miss breakfast, other studies show that adults who ate breakfast tended to work faster, made fewer mistakes in logic tests and had better memory recall compared with breakfast skippers.

Research among adults shows that people who eat breakfast are more likely to be within the ideal weight range than people who skip breakfast.

So I won’t be skipping breakfast again! I do enjoy muesli and fruit, but at the weekend I often fancy something a little different. Eggs Florentine is a favourite – hearty, healthy and very quick to prepare.

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Eggs Florentine

A deliciously healthy variation on simple bacon and eggs.

Eggs Florentine from Hearty & Healthy Dairy CookbookWhite wine vinegar 2 tsp
Eggs 4
Baby spinach leaves 225g pack
Leek 1 large
Smoked bacon 4 rashers
Low fat natural fromage frais 4 tbsp
Ground nutmeg ¼ tsp

1 Half fill a deep frying pan with water and add the vinegar. Bring to the boil then reduce to a gentle simmer. Carefully break the eggs into the pan and cook for 5–6 minutes (or until cooked to your liking), occasionally spooning the water over the yolks to cook them evenly. Remove from the heat and keep warm in the water until ready to serve.

2 Meanwhile, rinse the spinach and pack into a saucepan without drying. Trim the leek and split lengthwise. Rinse under cold running water to flush out any trapped earth, and then shake well to remove excess water. Shred finely and mix into the spinach. Cover and place over a medium heat for 4–5 minutes until wilted.

3 Preheat the grill to hot and grill the bacon rashers until cooked, turning once.

4 Meanwhile, drain the spinach and leek by pressing against the side of a colander or sieve to remove as much liquid as possible, and return to the saucepan. Stir in the fromage frais and nutmeg and add seasoning to taste.

5 To serve, divide the spinach between two warm serving plates. Drain the eggs using a slotted spoon and place two on top of each pile. Dust with extra nutmeg and black pepper, if liked, and serve immediately with slices of hot toast and grilled smoked bacon.

Cook’s tip
Spinach might look bulky when its fresh, but it wilts and reduces in size very quickly when cooked. Its flavour is intense, which is why some fromage frais stirred into the cooked spinach works so well.

Recipe taken from Hearty & Healthy Dairy Cookbook

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