Santa Maria UK Foodservice
eggs florentine

Eggs Florentine

  • 20 Mins
  • 10 Mins
  • Mild

The ultimate brunch recipe!

What to shop

No of portions
4 slices sourdough bread
1 tbsp butter
4 poached eggs
1 tbsp white vinegar
0.5 tsp Santa Maria Tellicherry Black Pepper
1 tbsp butter
0.5 tsp Santa Maria Rock Salt
Hollandaise sauce
150 g butter
2 egg yolks
1 tbsp lemon juice
2 tbsp water
1 tsp Dijon mustard
0.5 tsp Santa Maria Tellicherry Black Pepper

How to prepare

  1. Fry the bread slices in butter in a pan and set aside.
  2. Bring water to boil, add spirit vinegar.
  3. Fry the spinach quickly in the pan, season with nutmeg and salt, put on the bread slices.
  4. Crack the eggs, one by one and pour them carefully and slow into the simmering water. Shape the eggs with a spoon. 
  5. Let the eggs simmer for 5-6 minutes, take them out and place them on the spinach. 
  6. Prepare the Hollandaise sauce by melting the butter in a pan.
  7. Whip together egg yolks, lemon juice, water and mustard in a different pan. Heat very, very carefully and slow, stiring all the time.
  8. Drop the melted butter in the pan, drop by drop, whipping and making the sauce thick and fluffy by carefully heating. Do not bring the sauce to boil!
  9. Season with salt and pepper.
  10. Pour the sauce over the eggs and serve immediately


Santa Maria UK Ltd ∙ Nimbus House, Maidstone Road ∙ Kingston, Milton Keynes, Bucks, MK10 0BD ∙ Telephone numbers: UK careline: 01908 933109 ∙ ROI: 1800 577 449