Egg & Ham Florentine on Wholegrain Muffin

Picture 2
Prep: 10 min
Cook: 20 min
Cost: $


  • 1 cup cooked fresh spinach or frozen spinach thawed and well drained
  • 1/2 cup low fat cottage cheese
  • pinch nutmeg
  • 1 Multigrain English muffin halved
  • 1 tablespoon white wine vinegar
  • 2 eggs
  • 1 large slice lean ham
  • freshly ground black pepper to taste


  1. Place spinach, cheese and nutmeg in a saucepan
  2. On medium heat, stir mixture slowly until heated thoroughly – do not boil
  3. Remove saucepan from heat. Cover to keep warm and set aside
  4. Toast English muffin halves on crust side under grill
  5. To poach eggs, fill a medium saucepan with water and bring to the boil. Add a tablespoon of white wine vinegar. Crack an egg into a small cup to make sure the yolk isn’t broken. Using a slotted spoon, create a whirlpool, and when water is spinning quite fast, add the egg to the centre of the whirlpool. After about two minutes remove egg from water with the slotted spoon. Repeat this method with remaining egg
  6. Top each muffin half (the untoasted side) with half a slice of ham, half the spinach mixture and a poached egg.  Season with pepper
  7. Serve immediately (serves two)


Serves in 1 portion

  • Vegetables1
  • Cereals1
  • Lean meat or Alternatives3/4
  • Dairy1/2

What was swapped?

White English muffins were swapped for wholegrain English muffins

High fat hollandaise sauce was swapped for this lower fat cottage cheese mixture


Adults who do a lot of activity or growing children/teenagers may need a whole English muffin each!

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