Last week Jean-Christophe Novelli let us in on the secret of a fantastic cheeseboard this week he gives us a twist on the classic eggs Florentine. Ingredients for the glaze 4 large eggs 100ml double cream 2-3 tablespoons of white wine vinegar 4 egg yolks 4 thick slices of ciabatta bread 100g Port Salut (thinly sliced) 25ml olive oil 50g butter 1/2 tsp dried herbs Sprinkle of ground nutmeg 400g washed baby spinach leaves Serves: 4 Preparation & Cooking Time: 25 minutes Method: 1. Place the slices of ciabatta on a baking sheet, brush with olive oil and season with dried herbs, salt and pepper 2. Place in a hot oven (180?C) and bake until crisp and golden brown (approx. 5 mins) then set aside on serving dishes 3. Bring a large pan of water to the boil and add a couple of tablespoons of white wine vinegar 4. Stir with a whisk to start a circular motion in the water and crack in the eggs one at a time, immediately turn down to a simmer – 3-4 minutes for a soft egg, 5-7 minutes for a hard poached egg 5. In a saucepan, bring the cream to the boil and reduce for a few minutes to thicken and then remove from the heat 6. Stir in the Port Salut and the eggs, allowing the cheese to melt 7. In a frying pan, add the butter and the spinach, cover and bring to the boil. When soft
and wilted, strain to remove any excess water 8. Season with salt and pepper and spoon an equal amount onto each slice of ciabatta 9. Top with an egg and mask with the cheese and cream mix 10. Place under a hot grill until bubbling and golden brown 11. Garnish with snipped chives and serve