Treat yourself to a gorgeous breakfast or brunch of Eggs Florentine. This quick and easy recipe is specially prepared by Chef Emmanuel Stroobant for busy executives.
- 2 slices wholemeal bread, toasted
- 1 tomato, sliced
- 2 eggs
- 2 tbsp olive oil
- 1 tbsp vinegar
- 100g baby spinach
- 2 tbsp light mozzarella, grated
In a pot, boil 200ml water and vinegar. Add the eggs to poach for 2 minutes. In a frying pan, sautéed spinach for 2 minutes with olive oil, season to taste. Place tomato on toast, top with spinach and egg, top with grated cheese and bake for 4 minutes.
- Calories: 422 kcal
- Carbohydrates: 40 g
- Fat: 17 g
- Protein: 28 g
- Sodium: 610mg
- Sugar: 5g
Preparing for the upcoming J.P. Morgan Corporate Challenge? Remember a good nutrition plan promotes healthier living. Eating the right foods will help you perform better, not just on the race course, but in the office or in life.
The J.P. Morgan Corporate Challenge 2013 is happening on the 18th April, 5.30p.m at the Esplanade Bridge. The course maps are available on the official website.