Pregnancy Friendly Eggs Florentine with Poached Eggs

Total time45 min

Prep time20 min

Cook time25 min

4.5

(17)

Pregnancy Friendly Eggs Florentine with Poached Eggs

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Ingredients

2 servings

For the almond flour muffins

1 cup almond flour
2 tbsp coconut flour
½ tsp baking soda
¼ tsp fine sea salt
2 large eggs
2 tbsp coconut oil, melted
1 tbsp apple cider vinegar

For the hollandaise

3 pasteurized egg yolks
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
½ cup full-fat coconut cream
1 tbsp apple cider vinegar
¼ tsp fine sea salt
⅛ tsp cayenne pepper

For the spinach

5 oz fresh baby spinach
1 tbsp olive oil
2 cloves garlic, minced
salt and pepper, to taste

For the poached eggs

4 large eggs
1 tbsp apple cider vinegar

For serving

fresh chives, chopped (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until combined. Add the 2 eggs, melted coconut oil, and 1 tbsp apple cider vinegar, and stir until a thick, uniform batter forms.
2
Scoop the batter into 4 equal rounds on the prepared baking sheet, each about 3 inches in diameter and 1/2 inch thick. Bake for 12–14 minutes, until the tops are set and a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for 5 minutes, then slice each round in half horizontally.

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