Eggs Florentine

Ingredients

• 50g Australian Butter
• 1 1/2 tablespoons flour
• 1 1/2 cups Pauls Milk
• 2 teaspoons Dijon mustard
• salt and pepper, to taste
• 1/4 teaspoon vinegar
• 4 eggs
• 300g baby spinach leaves, washed and drained
• 4 English muffins, split and toasted
• Australian Butter, extra, for spreading
• 4 slices Australian Swiss-style cheese

Method

1. Heat half the butter in saucepan, add flour and cook for 2 minutes.
2. Add milk and continue to cook until mixture just boils and thickens.
3. Stir in mustard and season to taste.
4. Set aside.
5. Half fill a shallow pan with water, add vinegar and bring to the boil.
6. Break eggs carefully into water and simmer for 3-4 minutes or until just set.
7. Remove eggs carefully from water with an egg slide and drain on paper towel.
8. Heat remaining butter in a pan, add spinach and cook until spinach is just wilted.
9. Drain. Spread toasted muffins with extra butter and top with spinach, cheese and eggs.
10. Drizzle mustard sauce over eggs.

Nutritional Analysis per serve

Serves:	4	Carbohydrates:	38 g
Energy:	2157 kJ	Calcium:	433 mg
Protein:	24 g
Fat:	30 g