Eggs Florentine

Eggs Florentine
Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 2 people
Unable to load
Difficulty level: 2 out of 4

8 Ingredients

Number of servings
2
For the hollandaise sauce
  • 3/4 lemon, juice 1 tsp
  • 1 pinch salt
  • 215grams unsalted butter
  • 2 large eggs, yolks
For the rest
  • 250grams baby spinach leaves
  • 4 eggs
  • 4 slices wholemeal bread, thick slices, crusts removed
  • 1 pinch freshly ground black pepper

Description

A great vegetarian option; make sure you drain the spinach before serving to prevent the toast going soggy.

Method

Step 1 of 4

To make the hollandaise sauce, melt the butter over a gentle heat, taking care it does not split. Put the egg yolk, lemon juice, and seasoning into a blender and process briefly. With the motor running, pour in the melted butter drop by drop, accelerating to a thin stream, until it has emulsified to a thick sauce.

Step 2 of 4

Next, cook the spinach. Heat the extra 1 tbs of butter in a large saucepan and add the spinach. Season it well and cook for a minute or two, stirring frequently, until it wilts completely. Drain well, squeezing out excess water, then return to the pan, mix in 2 tbs of the hollandaise sauce, and put the lid on to keep it warm.

Step 3 of 4

Next, poach the eggs. Boil a large pan of salted water and reduce the heat to a low simmer. Crack an egg into a teacup and gently slide into the bubbling water. Repeat for all the eggs. Poach gently for 3 minutes, until the white is set but the yolk still runny. Remove with a slotted spoon.

Step 4 of 4

Meanwhile, toast the slices of bread. When they are toasted, top each piece with a spoonful of creamy spinach, a poached egg, and a little hollandaise sauce.

You might also like


Your identity is kept private from the public

Disclaimer

Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.