Mexican eggs Florentine with Macphie Plant-base Taco Sauce


  • Macphie Plant-based Taco Sauce
  • 4 large free range eggs 
  • Splash of white wine vinegar
  • Large bag of washed baby spinach
  • Pinch of ground cumin
  • Pinch of chilli flakes
  • Pinch of smoked paprika
  • Salt and pepper
  • Olive oil
  • 2 cornbread muffins

Method Makes 2 portions

  1. Put a medium sized pan of water on the heat and add a splash of vinegar.

  2. Put a large flat bottomed frying pan on the heat and add a little olive oil. Put a pinch of each of the spices into the hot oil followed by the spinach. Cook until wilted, season with salt and pepper and then put onto kitchen roll to drain.

  3. Split the muffins and toast either under a hot grill or in a toaster.

  4. The water should be boiling so you can now carefully poach your eggs, then remove and drain onto the same kitchen roll as your cooked spinach.

  5. To assemble, divide the cooked spinach between the four muffin halves, followed by the poached eggs. Pour over some warmed Plant-based Taco Sauce and serve.