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Eggs with Garlic & Dill Drizzle

Eggs Florentine with Garlic & Dill Drizzle


  • 125g spinach

  • 1 tsp olive oil

  • ¼ cup white vinegar

  • 2 free range eggs

  • English muffin

  • 1 tbsp Springmount Fine Foods Garlic and Dill Drizzle (or as much as you would like!))



  • Heat up a large pan over high heat and once hot add the olive oil and spinach. Turn the spinach over for 1 to 2 minutes until wilted. (Tip: Don’t overcook the spinach or it can become slimy!)

  • Tip the spinach into a colander and press out any excess liquid and put aside ensuring that the spinach stays warm (Tip: Remove the pan from the heat and place the spinach back in, covering the pan with a lid to trap the heat).

  • To poach the eggs, bring a pot of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set, but the yolks are still soft.

  • Meanwhile, split the muffins and toast them either in the toaster or on the grill. Lightly butter them and place them on your serving plate.

  • Put a portion of spinach on each muffin half.

  • When the eggs are done, lift them out with a slotted spoon and pat dry with kitchen paper to remove any excess water. Place one on each muffin half and drizzle desired amount of Garlic and Dill Drizzle.

  • Serve and enjoy!

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