Eggs Florentine on wholemeal toast

Ingredients

For 1 serving

• Eggs2
• Whole wheat bread1
• Spinach120 g
• Greek yogurt 2%40 g
• Mustard1 teaspoon
• Nutmeg1 pinch
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs, mustard,

Method

1. Bring a small pan of water to a gentle boil; meanwhile wash the spinach well and drain it.
2. Heat the oil in a frying pan over a high heat, add the spinach with the nutmeg and a pinch of salt and sauté for 2 minutes, until wilted; drain off the liquid it releases.
3. In a small bowl, mix the Greek yoghurt with the mustard until the sauce is smooth.
4. Lower the heat until the water barely bubbles, crack each egg into a cup and slide it in; poach for 3 minutes, until the white is set and the yolk soft, then lift out with a slotted spoon.
5. Meanwhile, toast the wholemeal bread until crisp.
6. Arrange the spinach on the toast, then the poached eggs, and spoon over the yoghurt sauce.