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spinach, pea and sausage eggs florentine

29 February 2020 by Dominic Franks

eggs Florentine

So I’m making this spinach, pea and sausage eggs florentine because I saw an incredible recipe for roasted peas and chicken thighs on the Nigella website but now that I’m trying to be more vegetarian I wanted to find a meat-free alternative that didn’t include pasta.  I was also heavily influenced by  this Swedish recipe for stewed spinach and eggs from the brilliant Rachel Khoo. It’s kind of like a cross between an eggs Florentine dish and a Shakshuka. I adore cream and spinach but to make it into more of a meal rather than the side dish I though adding more wonderful green veg as well as sausages would make it rather fabulous.

eggs Florentine

Now, in terms of making it meat-free you’d be right in thinking that sausages normally contain meat but we’ve made a recent discovery of these vegetarian chipolatas by a brand called The Vegetarian Butcher and I have to tell you they are quite frankly the best veggie sausages I’ve ever eaten.  So much so that on our first eating both The Viking and myself had to go and pull the packaging out of the recycling bin to ensure we’d bought vegetarian! They’re available at Tesco and the Co Operative supermarkets.  I guess you could cook the whole thing without them but they turn the dish into a wonderful brunch meal, which is all rather lovely.

  • 6 sausages – cut into little bite-size chunks
  • 1 onion, peeled and finely chopped a knob of butter
  • fresh lemon thyme or regular thyme
  • 500g frozen spinach
  • 500g frozen peas
  • 150ml single cream
  • 150ml milk
  • salt and pepper
  • 4 eggs

using a large pan or casserole dish, start by sautéing your sausages in a little olive oil, then as they begin to brown add the onions and fresh herbs and sauté gently until soft

add the spinach and cook on. a low heat, covered, for 5 minutes. Uncover, stir in the peas and continue to fry for another 5–10 minutes, until any water from the spinach has evaporated.

add the cream and milk and cook for a further 5 minutes, stirring at intervals and season well. (I feel this dish needs a lot of salt)

make four wells for the eggs. Crack in the eggs and continue to cook for 5 minutes or until the egg whites have set – covering with a lid will help this along.

eggs Florentine

eat and of course, enjoy!

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Filed Under: Everything else, Vegetarian Tagged With: eggs, eggs Florentine, frozen peas, poached eggs, spinach

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Comments

  1. Jean says

    1 March 2020 at 12:03 pm

    What a delicious looking adaptation of recipes. We have been enjoying the Rachel Khoo series on catch-up TV and It has made us think outside the box a bit more when it comes to our food. I shall definitely try your recipe.

    • Dominic Franks says

      2 March 2020 at 9:17 am

      She’s great isn’t she?… and yes has pushed my boundaries a bit too!

  2. mohan kumar says

    2 March 2020 at 5:15 am

    Great recipe loved by all, so simple to make and tasty.

    • Dominic Franks says

      2 March 2020 at 9:17 am

      thanks Mohan x

  3. All That I'm Eating says

    5 March 2020 at 10:25 am

    This sounds brilliant Dom, especially with the veggie sausages. I’ll have to look out for those. Would love to try this for brunch this weekend!

    • Dominic Franks says

      6 March 2020 at 5:35 pm

      aww, thanks… those sausages are genuinely SO good!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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