Eggs Florentine


  • 50g Butter
  • 1 1/2 tablespoons flour
  • 1 1/2 cups Milk
  • 2 teaspoons Dijon mustard
  • salt and pepper, to taste
  • 1/4 teaspoon vinegar
  • 4 Al Jazira "Golden Eggs"
  • 300g baby spinach leaves, washed and drained
  • 4 English muffins, split and toasted
  • Butter, extra, for spreading
  • 4 slices Australian Swiss-style cheese


  • Heat half the butter in saucepan, add flour and cook for 2 minutes.
  • Add milk and continue to cook until mixture just boils and thickens.
  • Stir in mustard and season to taste.
  • Set aside.
  • Half fill a shallow pan with water, add vinegar and bring to the boil.
  • Break the golden eggs carefully into water and simmer for 3-4
    minutes or until just set.
  • Remove eggs carefully from water with an egg slide and drain on
    paper towel.
  • Heat remaining butter in a pan, add spinach and cook until spinach
    is just wilted.
  • Drain. Spread toasted muffins with extra butter and top with spinach,
    cheese and eggs.
  • Drizzle mustard sauce over eggs.