Florentine egg
Grill the turkey rashers until brown
Add chopped spinach and coconut oil to a hot pan and cook.
Boil a pan of water, add vinegar and poach the egg for 4 min
Serve spinach on a plate and sprinkle salt and pepper and parmesan
Stack turkey rashers and egg on top of spinach
Serves 1
Category 1 recipe
130g fresh spinach
2 tbsp. parmesan
salt and pepper to taste
2 Mattesons original turkey rashers
1 tbsp. distilled white vinegar
2 egg
1 tbsp. coconut oil
Category 2 recipe
130g fresh spinach
2 tbsp. parmesan
salt and pepper to taste
3 Mattesons original turkey rashers
1 tbsp. distilled white vinegar
3 egg
1 tbsp. coconut oil
Category 3 recipe
130g fresh spinach
2 tbsp. parmesan
salt and pepper to taste
4 Mattesons original turkey rashers
1 tbsp. distilled white vinegar
4 egg
1 tbsp. coconut oil
