Eggs Florentine
"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
For the Hollandaise Sauce
- 3 tbsp white wine vinegar
- 2 free-range egg yolks
- 125g butter
- salt and pepper, to taste
Method
- 1
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.
- 2
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.
- 3
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.
- 4
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
- 5
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.
PER SERVING: 19.5g FAT (Excluding extras)
Eggs Florentine was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 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
For the Hollandaise Sauce
- 3 tbsp white wine vinegar
- 2 free-range egg yolks
- 125g butter
- salt and pepper, to taste
- 1
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.
- 2
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.
- 3
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.
- 4
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
- 5
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.
PER SERVING: 19.5g FAT (Excluding extras)
"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"
Eggs Florentine was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
