Adam Liaw’s secret to making cafe-style Florentine egg muffins at home
The aroma of rosemary flavours creamed spinach for these cheesy, egg-topped English muffins.
Ingredients
300g English spinach
4 cloves garlic, finely chopped
250ml thickened cream
2 sprigs rosemary
¼ tsp freshly grated nutmeg
salt and black pepper, to season
4 eggs
2 English muffins, halved
50g butter
freshly grated parmesan, to serve
Method
Step 1
Blanch the spinach in a large saucepan of boiling water for just a minute, then remove using tongs, rinse in cold water and drain well. Wrap in a tea towel and wring completely dry.
Step 2
Place the garlic, cream and rosemary in a small saucepan and bring to a simmer for 2 minutes, then remove the rosemary. Roughly chop the spinach, discarding the roots, and stir it through the cream sauce. Add the nutmeg and season well with salt and pepper.
Step 3
Return the saucepan of water to a simmer and poach the eggs for about 4 minutes, until set on the outside but with runny yolks. Remove with a slotted spoon and drain.
Step 4
Toast the muffins and butter generously. Top half a muffin with a big spoon of the spinach and place an egg on top. Grate some parmesan and grind some black pepper on top. Serve one or two half muffins per person.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-florentine-egg-muffins-20241105-p5knzk.html