A twist on the classic Eggs Florentine
Florentine Bruschetta with a Port Salut twist
- 4 large eggs
- 2-3 tablespoons of white wine vinegar
- 4 thick slices of ciabatta bread
- 25ml olive oil
- 1/2 tsp dried herbs
- 400g washed baby spinach leaves
For the glaze
- 100ml double cream
- 4 egg yolks
- 100g Port Salut (thinly sliced)
- 50g butter
- Sprinkle of ground nutmeg
- Place slices of ciabatta on a baking sheet, brush with olive oil and season with dried herbs, salt and pepper.
- Cook in a hot oven (180°C) and bake until crisp and golden brown (approx. 5 mins) then set aside on serving dishes.
- Bring a large pan of water to the boil and add a couple of tablespoons of white wine vinegar.
- Stir with a whisk to start a circular motion in the water and crack in the eggs one at a time, immediately turn down to a simmer – 3-4 minutes for a soft egg, 5-7 minutes for a hard poached egg.
- In a saucepan, bring the cream to the boil and reduce for a few minutes to thicken and then remove from the heat.
- Stir in the Port Salut and the eggs, allowing the cheese to melt.
- In a frying pan, add the butter and the spinach, cover and bring to the boil. When soft and wilted, strain to remove any excess water.
- Season with salt and pepper and spoon an equal amount onto each slice of ciabatta.
- Top with an egg and mask with the cheese and cream mix.
- Place under a hot grill until bubbling and golden brown.
- Garnish with snipped chives and serve.