Morning Sunshine

Photo from Bumpkin

I have no shame in admitting that I am a serial bruncher. Sure, you can laugh at my 'basic'-ness, but I love nothing more than a weekend brunch date, and living in London I am spoilt for choice. While it takes a lot for me to stray from my one and only avocado on toast, I have found a new favourite breakfast dish on the menu at Bumpkin, and I just know you will love it too.

We all know that protein is essential at breakfast, and nutritional therapists often advise women to eat two whole eggs or three egg whites each day. Sure you can whip up an omelette, or pop a poached 'un on top of your avocado, but for something a little special, why not try a healthy spin on Eggs Florentine?

Devised by health guru Julie Montagu, this delicious brunch option is a popular choice on the menu at Bumpkin, and is packed full of healthy nutrients and minerals. It is a balanced option that will leave you feeling satisfied - without all the creamy buttery sauce that usually accompanies the classic French dish. Wash yours down with an iced  green juice if you're feeling virtuous, or a red hot Bloody Mary if you're feeling frisky.

Eggs Montagu

Recipe by Julie Montagu, Serves 4

You will need...

- English wholegrain muffins

- 500g fresh baby leaf spinach

- 8 eggs

- 25ml white wine vinegar

And for the sauce?..

- 50g pine nuts

- 50ml Rapeseed Oil

- 100ml vegetable stock

- Pinch turmeric

- 25ml white wine vinegar

- 1 lemon

- Salt & pepper

Method...

First make the sauce by toasting the pine nuts with a pinch of turmeric in a dry frying pan until coloured, this releases the natural oils in the nuts bringing out their flavour.

Next, reduce the vinegar in a sauce pan by half add the stock and juice of the lemon.   

In a blender add the nuts and stock and pulse until smooth, add the oil gently so that the sauce is smooth and emulsifies like a mayonnaise.

 Bring a saucepan of water to a gently rolling boil. Add the vinegar to the water.

Stir the water so you create a vortex in the middle of the pan and crack two eggs into it.

Cook two eggs at a time for 4 minutes each. Remove the eggs with a slotted spoon and place on a plate lined with kitchen towel to remove excess water.

While they are cooking slice your muffins in half and  toast your under a grill.

 In a frying pan add a little oil and heat until slightly smoking. Add the spinach and switch off the heat. The residual heat of the pan will wilt the leaves without over cooking them.

After this plate spinning style act of accurate timing you are ready to serve. Toasted muffin topped with spinach and a poached egg. Pour over the nut lemon sauce or serve on the side.