Eggs Florentine

Treat yourself to a gorgeous breakfast of eggs Florentine. Poached eggs are served on toasted sourdough bread with spinach and creamy Hollandaise sauce.
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Ingredients:

    * 4 fresh eggs at room temperature
    * 1 bunch of baby spinach
    * 2 tsp of white vinegar
    * 2 thick slices of sourdough bread
    * Butter for the toast
    * HOLLANDAISE DRESSING
    * 30 mls white vinegar
    * 5 black peppercorns
    * 1 bay leaf
    * 2 egg yolks
    * 150 mls of melted butter
    * 2 tsp freshly squeezed lemon juice
    * 1/2 tsp of sea salt
    * Serves 2

Preparation:


   1. Make the Hollandaise sauce. Combine the vinegar, peppercorns and bay leaf in a small saucepan over low heat. Bring vinegar to a simmer and cook, uncovered, for about 2 minutes or until mixture reduces to 2 teaspoons-worth. Remove from heat and strain through a fine sieve and set aside. Discard peppercorns and bay leaf.
   2. Place a heatproof bowl over a medium saucepan that is quarter-filled with water. Check that the bowl fits snugly into the pan without touching the water. Remove the bowl from the saucepan and bring the water to the boil.
   3. While you are waiting the water to boil, place egg yolks and vinegar in the heatproof bowl and whisk until combined. Have the warm, melted butter in a small jug nearby.
   4. Once the water is boiling, turn the heat off and place the heatproof bowl with egg yolk mixture over the saucepan. Use a wire balloon whisk to whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail is visible when the whisk is lifted. This mixture is called a "sabayon".
   5. Remove the bowl from the saucepan and place it on a kitchen towel on a flat surface to steady it. Whisk the warm melted butter into the sabayon, a few drops at a time, until it's completely incorporated. The Hollandaise should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice and season with salt and pepper. Cover with plastic wrap and set aside.
   6. Now prepare the eggs. Add vinegar to a deep frying pan or saucepan filled with water (about 8cm deep) and bring to the boil over high heat. Reduce heat to medium-low and bring to a gentle simmer. Crack 1 egg onto a small saucer. Use a large spoon to stir the water to create a whirlpool. Gently slide the egg into the middle of the whirlpool and poach for 1 to 2 minutes for a soft egg, or until cooked to your liking. Use a slotted spoon to transfer egg to a plate. Cover loosely with aluminum foil to keep warm and repeat with the remaining eggs.
   7. Meanwhile, quickly blanch the spinach in hot water and drain well.
   8. Toast the bread and place it on two serving plates. Spoon the spinach on the slices of toast. Top with the poached eggs and drizzle with hollandaise sauce. Season with freshly ground black pepper and serve immediately.

 

This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License.

Source: http://australianfood.about.com/od/breakfast/r/EggsFlorentine.htm

 

 
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  • Vishaka says
    Wow.. this is how breakfasts are supposed to be.. Starting your day with this.. and ur in heaven ... :) Yummmm.. can't wait to try this
  • Nick says
    sounds yummy and healthy. I eat about 10 eggs a day as I train a lot and i usually just down the eggs either scrambled or boiled - this seems a much better way to get my nutrition. Eggs are the best
  • dory says
    This looks absolutely amazing! Usually I would just have a fried egg on buttery toast, but now maybe I should treat myself to this! Ive always wanted to make my own hollandaise sauce! The recipe looks divine! Spinach, bacon, eggs, holandaise sauce and fresh crusty bread all in one! What more could you ask for? mmmmmmmmmm
  • Small adjustment: remove the spinach and we'll call it Eggs Benedict. Yum!
  • Andrew says
    Poached eggs are bloody hard to get right. It makes a difference if you buy the specialised "Poaching eggs" that they've just started stocking at the supermarket.
  • bryon says
    this is a fantastic snack and a great twist to it if you love a bit of heat is to sprinkle some chilli flakes over,...great with a milkshake too.
  • kelly says
    so this is my partners FAV dish! will eat it for breaky & dinner! but heres the thing... if i mess up the poached egg he tells me EVERYTHING that i did wrong to ruin it - but guess who has never ever poached an egg in his life!! if only he could do it then for once i might get it cooked for me!
  • paula says
    oh this looks so good i hate it when you buy this at some cafes and they don't cook the egg like it still has white slimy bits lol, i will have to try this.
  • Shaun says
    Thanks for this recipe..I am going to give it a go. We are looking after the neighbours chooks for a few weeks while they are away. Getting six eggs a day! It will be nice to try something new...we are getting rather tired of scrambed, poached and boiled eggs now...
  • barnes10 says
    love poached eggs. I think HOLLANDAISE DRESSING is yum and I don't know why people bag it.

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