Goat's cheese and cumbrian ham florentine on toast
An unusual twist on a classic brunch dish
23 JULY 2009
Ingredients (Serves 4)
For the sauce
- A good knob of butter
- 250g/9oz ready-prepared spinach
- Salt and freshly ground black pepper
- 4 large eggs
- 1 tbsp white wine vinegar
- 2 muffins, halved
- 4 slices air-dried Cumbrian ham or Parma ham
- Cayenne pepper to garnish
- 30g/1¼oz butter
- 30g/1¼oz plain flour
- 300ml/½pt milk
- Salt and freshly ground white pepper
- 1 clove garlic, peeled
- 75g/3oz British goat’s cheese
- 4 tbsp double cream
To make the sauce, melt the butter in a saucepan, add the flour then stir on a low heat for about 30 seconds. Gradually add the milk, stirring constantly, and bring to a simmer. Give the sauce a good whisk then season with salt, pepper and the garlic clove. Simmer for about 5 minutes, stirring occasionally. The sauce should coat the back of a spoon.
Crumble the goat’s cheese into the sauce then mix in the cream until the sauce is smooth. Keep warm while you cook the spinach and eggs.
Heat the butter in a large saucepan or frying pan and add the spinach. Season and cook on a high heat until the spinach wilts, then drain on kitchen paper.
Meanwhile, poach the eggs in a pan of simmering water with the vinegar. Simmer for 3-4 minutes until they have set, then remove with a slotted spoon onto kitchen paper.
Toast the muffins then top each half with spinach and an egg. Cover with a slice of ham then spoon over the sauce.
Garnish each muffin with a pinch of cayenne pepper and serve straight away.
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