Eggs Florentine
- 20 Mins
- 10 Mins
- Mild
The ultimate brunch recipe!
What to shop
No of portions
| Ingredients |
|---|
| 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
- Fry the bread slices in butter in a pan and set aside.
- Bring water to boil, add spirit vinegar.
- Fry the spinach quickly in the pan, season with nutmeg and salt, put on the bread slices.
- Crack the eggs, one by one and pour them carefully and slow into the simmering water. Shape the eggs with a spoon.
- Let the eggs simmer for 5-6 minutes, take them out and place them on the spinach.
- Prepare the Hollandaise sauce by melting the butter in a pan.
- Whip together egg yolks, lemon juice, water and mustard in a different pan. Heat very, very carefully and slow, stiring all the time.
- 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!
- Season with salt and pepper.
- Pour the sauce over the eggs and serve immediately
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