Classic eggs Florentine
Prep:
10 mins
Cook:
20 mins
Lovely earthy spinach with the classic notes of Hollandaise sauce and poached eggs.
1 tbsp white wine vinegar
4 eggs
300g spinach
25g butter, for frying and spreading
2 muffins or bagels, split
4 long slices good-quality smoked salmon
Sauce:
2 egg yolks
140g butter, melted
Juice ½ lemon
Pinch cayenne pepper
To make the hollandaise, rest a large bowl over a pan of hot water and whisk the egg yolks with 2 tablespoons of hot water.
Gradually add the melted butter until it has all been combined.
Whisk in the lemon juice and season with the cayenne pepper and salt then set aside.
Heat a shallow pan of water with the vinegar until gently boiling, then poach the eggs for 2 minutes by cracking them in gently.
Remove with a slotted spoon and cool in a bowl of cold water.
Fry the spinach in a pan with a knob of butter until wilted, then drain and season with salt and pepper and some nutmeg if you have it around.
Toast the muffins and lightly butter them.
Top each with a layer of smoked salmon.
Divide the spinach between the muffins, then rest an egg over last.
Spoon a quarter of the sauce over each egg, then serve immediately.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Fish, Vegetables, Bread
Recipe Type
Breakfast, Classics
Level of Difficulty
Easy
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