EGGS FLORENTINE by CANNED FOOD UK

·         To poach the eggs, bring a large pan of water to the boil, reduce to a simmer.  Crack the egg into a small bowl, tip into the pan of water and repeat for remaining eggs, reduce the heat, and cook until softly set.

·         Place the spinach into a non-metallic bowl, cover and microwave for approximately 1½ minutes on high, or alternatively in a pan on the hob, stir halfway through heating. Drain very well.

·         Toast the bread on each side. 

·         Spread each slice of toast with mustard; place each on a plate and then top with ham and spinach.

·         Remove the eggs from the water with a slotted spoon, drain well and place on the spinach, season well and serve immediately.