Eggs Florentine and Mango Granola Parfait
Eggs Not Included | Serves 2
Enjoy a restaurant-quality Brunch with our indulgent two course Eggs Florentine and Mango Granola Parfait recipe. Tuck into crispy sourdough toast topped with spinach rich hollandaise sauce and a refreshingly sweet honey, yoghurt, mango and granola dish. Just add eggs - we’ll send the rest - and you’ll be enjoying an indulgent brunch in under 30 minutes.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
30 grams
Butter
(ContainsMilk)1 unit(s)
Mango
1 unit(s)
Garlic Clove
1 unit(s)
Mini Sourdough Cob
(ContainsCereals containing Gluten)2 sachet
Honey
150 grams
Greek Style Yoghurt
(ContainsMilk)30 grams
Granola
(ContainsCereals containing Gluten)200 grams
Baby Spinach
1 sachet
Cider Vinegar
(ContainsSulphites)100 grams
Hollandaise Sauce
(ContainsMilk, Egg, Mustard)Not included in your delivery
4 unit(s)
Egg
Remove your butter from the fridge. Using a peeler, peel the mango then stand it upright on your chopping board. Slice down either side of the stone to give you 2 'cheeks'. Slice any remaining flesh from the stone, then chop the mango into 1cm pieces. Discard the stone. Peel and grate the garlic (or use a garlic press). Cut 2 slices of sourdough per person .
In a small bowl, mix the honey and yogurt together. Start by filling a glass with the diced mango. Spoon over the yogurt mix and sprinkle over the granola. Set aside in the fridge until ready to serve.
Heat a drizzle of oil in a large frying pan on a medium high heat. Once hot, add garlic, cook for 1 minute. Add the spinach to the pan a handful at a time and cook until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper. If you're frying your eggs, remove the spinach to a bowl and cover with foil to keep warm - if you're poaching, leave them in your pan and cover with a lid or tin foil to keep warm.
(If you would like poached eggs, see the method below.) Add a drizzle of oil in the same pan you cooked the spinach in, heat to medium high. Once the oil is nice and hot, crack in each egg (2 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Remove the pan from the heat.
If you'd rather poach your eggs, bring a large saucepan of water to the boil. Once your water is boiling, add the cider vinegar. Crack each egg into a small glass or ramekin. Using a large spoon swirl the water to create a whirlpool in the pan. Carefully drop the eggs one by one into the center of the whirlpool and turn the heat down to a simmer. Cook until the white is completely cooked and firm, 2-3 minutes. Tip: This will give you a runny yolk, if you want your egg a bit less runny, cook for another 1 minute. When cooked, use a slotted spoon to carefully remove each egg and place on a paper towel covered plate to drain.
Meanwhile, heat the hollandaise in a small pan until piping hot. At the same time, pop the bread in the toaster, when ready, spread the butter on top. Share them between your plates and top the toasts with a spoonful of spinach and a poached or fried egg . Pour over the hollandaise. Remove the parfait glasses from the fridge and enjoy your 2 course brunch!