This recipe is our take on the classic Eggs Florentine, giving it the Spice Mountain touch! A sinful mixture of eggs, cheese sauce and spinach, this is a perfect Sunday brunch dish when served on toasted muffins. We use Aleppo pepper flakes in the cheese sauce, to give it colour and a warm little tingle on the palate, and also add a touch of Porcini mushroom pieces for some umami earthiness. For a truly decadent experience, and to make that ultimate brunch, serve this with some smoked salmon and a glass of bucksfizz – nice! This recipe serves 2.
Ingredients4 large free range Eggs
500g Spinach, washed and stalks removed
1tbs Plain Flour
50g Gruyere Cheese, grated
1tsp Aleppo pepper flakes
1tsp Porcini Mushroom pieces