MUFFINS FLORENTINE
Based on a recipe from The Australian Women's Weekly Brunches & Lunches cookbook. This recipe doesn't freeze well, and is best made just before serving.
Provided by mersaydees
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In medium pan, heat butter. Add spinach, cook, stirring, until just wilted; drain liquid from pan.
- To pan, add cream, mustard and parsley, stirring over heat until combined.
- Split muffins in half and toast.
- Poach eggs until cooked as desired.
- Top each muffin half with some of the spinach mixture and an egg, sprinkling with paprika.
Nutrition Facts : Calories 215.3, Fat 12, SaturatedFat 5.8, Cholesterol 205, Sodium 308.3, Carbohydrate 16.4, Fiber 3, Sugar 1.6, Protein 11.6
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