Other Recipes  

Eggs Florentine

 

   

Ingredients

 

 

8 eggs  
4

english muffins

 
50ml white wine vinegar  
1 quantity hollandaise sauce (see below)  
  olive oil  
500g spinach  
  freshly grated nutmeg  
  freshly ground black pepper  
20g butter  
Hollandaise sauce    
250g unsalted butter  
4 egg yolks  
1 tsp tarragon vinegar  
  pinch of salt  
1/2 lemon  
 

cayenne pepper

 
Serves 4
 
 

Method

For Hollandaise Sauce:

1. Melt the butter on a low heat. It will separate to make a layer of clear golden fat (clarified butter) on top. Use a ladle to remove the clarified butter, leaving the milky residue in the pan (discard the residue). Keep the clarified butter in a warm place.

2. Put the egg yolks in a stainless-steel bowl with the vinegar, salt and 2 teaspoons cold water and whisk for a few minutes.

3. Set the bowl over a pan of simmering water.

4. Continue whisking until the mixture is pale, thick and fluffy.

5. Remove from the pan of simmering water and slowly whisk in the clarified butter. Squeeze in the lemon juice, season with a pinch of cayenne and check the salt. Serve as soon as possible.

notes: When making hollandaise, keep the butter wrapper. Then if you need to keep the sauce for a bit before serving, you can place the wrapper on the surface of the sauce, to keep it warm and prevent a skin from forming.

Then:

1. First prepare the spinach. Heat up a pan large enough to hold all the spinach. When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over with tongs for 1–2 minutes until wilted.

2. Tip into a colander and press out any excess liquid. Return to the pan and season with a few gratings of nutmeg, pepper to taste and the butter. Divide into four portions. Keep warm.

3. Preheat the grill. To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water, without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set but the yolks are still soft.

4. Meanwhile, split the muffins and toast them on both sides under the grill.

5. Put a portion of spinach on each muffin half and warm under the grill.

6. When the eggs are done, lift them out on a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon over the hollandaise.

Source: independent newspaper

 
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