Eggs Florentine with yogurt mustard sauce

Ingredients

For 1 serving

• Eggs2
• Spinach200 g
• Nonfat Greek yogurt80 g
• Mustard1 teaspoon
• Lemon juiceto taste
• Butter5 g
• White wine vinegar1 tablespoon
• Whole wheat bread60 g
• Saltto taste

Contains: gluten, lactose, eggs, mustard, sulphites,

Method

1. Make the sauce: mix the Greek yoghurt with the mustard, lemon juice and a pinch of salt and keep it at room temperature.
2. Bring a small pan of water at least 8 cm deep to a simmer with the white wine vinegar; crack each egg into a small cup.
3. Meanwhile wash the spinach and wilt it in a pan with the butter over medium heat for 2–3 minutes, until reduced; salt it and drain off the liquid.
4. Stir a whirlpool into the water with a spoon, slide an egg into the centre and cook for 3 minutes, until the white is set and the yolk soft; lift it out with a slotted spoon and repeat with the other. Meanwhile toast the wholemeal bread for 1–2 minutes, until crisp.
5. Top the toast with the spinach and eggs and spoon over the yoghurt sauce.