Eggs Florentine flatbreads
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Gareth Morgans
Eggs Florentine flatbreads
Spinach is a useful source of vitamin K, magnesium, calcium and phosphorus – all important for bone health – while eggs add protein to this meat-free meal
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
478Kcal
Fat
18gr
Saturates
6gr
Carbs
46gr
Sugars
15gr
Fibre
11gr
Protein
27gr
Salt
1.7gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1x260gpackyoungspinach
- 2tspoliveoil
- 1shallotorsmallonion,finelychopped
- 2garliccloves,crushed
- 1tspdriedoregano
- 1x400gtinchoppedtomatoes
- 1tspcastersugar
- 2Greek-styleflatbreads
- 2mediumeggs
- 30gGruyère*orParmesan*,grated
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Put the spinach in a colander set over the sink and pour over boiling water from the kettle to wilt the leaves. Leave to drain and cool.
- Meanwhile, heat the oil in a medium pan and gently fry the shallot (or onion) and garlic with a pinch of salt until softened; 4-5 minutes. Stir in the dried oregano and cook for a further 1-2 minutes. Tip in the tinned tomatoes and sugar, bring to a simmer and bubble for 8-10 minutes until reduced. Adjust the seasoning to taste.
- Squeeze out as much excess water from the spinach as you can and season.
- Lay the flatbreads on a lined baking tray and spread with the sauce. Arrange the spinach in a ring on top, then carefully break an egg into the centre of each.
- Scatter on the cheese, crack over some black pepper and bake for 10 minutes or until the egg is just set. *Use vegetarian cheese if required.
