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Royal Egg Florentine

Preparation time: 

Full of healthy fats and protein, this dish is a great way to break your fast and keep you going throughout the day. Enjoy it every day of the week (sometimes I’ll even have it for dinner!)


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    How to make the perfect poached egg

    Everyone has their own way, but this is how I do mine.

    • First and foremost, get yourself some fresh eggs so that they hold their shape — older eggs have a watery white. Secondly, relax. It’s not that scary. It’s only an egg after all.
    • Get yourself a deep saucepan, fill it with water and bring to the boil with a generous pinch of salt. Turn the heat right down till the water is just barely quivering.
    • With each egg, crack it into a small shallow cup and slowly slid it into the water. As the egg falls to the bottom, it will curl around into a ball. Some people like to create a vortex with the water, so the white encapsulates the yolk, but I find this only works for one egg at a time.
    • Allow to cook for 2–4 minutes, depending on how soft you like them, or if the eggs were stored in the fridge.
    • Using a slotted spoon, gently remove the egg from the water and give it a little prod with your finger. If it seems ‘jelly like’, or too soft for your liking, pop it back in for another few moments.
    • When your eggs are ready, place them on some kitchen paper or a tea towel to drain off any excess liquid — you don’t want a watery egg sliding all over the place.

    As the eggs cook, get on with making the hollandaise (recipe here) and wilted spinach.

    To wilt the spinach, heat a pan over a low-medium heat and melt a knob of butter. Add the spinach, put the lid on and allow it to wilt down(or disappear). This should only take about 3 minutes, but check it half way though and give it a stir. Season with salt and pepper.

    Assemble To serve, place the spinach on a plate, creating a little nest. Top the spinach with eggs and hollandaise, and serve alongside the smoked salmon. The hollandaise will have some acidity, but if you would like more, you can squeeze a bit of lemon.

    Bon App!