Try a new twist on classic eggs Florentine with this easy brunch recipe using a zesty pesto sauce. Top toasted English muffins with wilted spinach, poached eggs and punchy pesto for a breakfast or lunch that's sure to impress.

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 447 calories / serving


  • 4 tsp green pesto
  • ½ lemon, juiced
  • 1 tbsp olive oil
  • 10g butter
  • 130g baby spinach, plus extra to serve (optional)
  • 4 eggs
  • 2 English muffins, halved and toasted


  1. In a bowl, mix the pesto, lemon juice, oil and 4 tsp water; set aside.
  2. Melt the butter in a frying pan over a low heat, then add the spinach a handful at a time. Cook, stirring occasionally, for 4-5 mins until wilted.
  3. Meanwhile, bring a pan of water to a simmer. Stir to make a whirlpool, then crack 1 egg at a time into the pan and reduce the heat to a very gentle simmer. Poach the eggs for 2-3 mins until the whites are set but the yolk is still runny. Remove from the pan with a slotted spoon and drain on kitchen paper.
  4. Put the muffin halves on plates and top with wilted spinach, then the eggs. Spoon over the pesto sauce and serve with extra fresh spinach, if you like.