Eggs Florentine
Serves: 2 Ready in: Under 15 Mins
"This recipe is great with shop-bought Hollandaise sauce warmed gently on the hob, but if you’d prefer to make your own from scratch, it’s well worth the effort for that extra taste of luxury"
Ingredients:
Eggs Florentine
Ready in 10 mins
Serves 2
a knob of butter
250g fresh spinach leaves
a little grated nutmeg
salt and freshly ground black pepper
2 large free-range British Lion eggs
2 slices brioche bread
[hd]For the Hollandaise Sauce[/hd]
3 tbsp white wine vinegar
2 free-range egg yolks
125g butter
salt and pepper, to taste
method:
- Melt the knob of butter in a medium pan, and add all of the spinach, nutmeg and seasoning. Cover and cook over a medium heat for 2-3 mins or until wilted. Drain well in a sieve and keep warm.
- Place two non-stick heart shaped egg rings in a frying pan, add just enough water to come up to the top of the rings. Season with salt and bring the water to a gentle simmer.
- Meanwhile, make the Hollandaise Sauce. Place 3 tbsp white wine vinegar in a pan until it simmers and reduces down to around 1 tsp. Now add it to a food processor along with two free-range egg yolks. Melt 125g butter, turn on the processor and slowly pour in the butter. Season to taste and keep warm.
- Carefully crack the eggs and tip into the centre of the heart rings. Cook the eggs over a gentle heat for 3-4 mins or until poached to your liking
- Toast the bread and cut the slices in half, top with the warm spinach. Use a slotted spoon to lift the eggs from the water and place them on top of the spinach. Finally spoon over the sauce and serve.
