I've never had eggs florentine before (that's the vegetarian version of eggs benedict) and I've been wanting to try hollandaise sauce. You can find the original post from the BBC here.
-3½ oz butter, cut into cubes
-2 free-range egg yolks
-½ tbsp cold water
-½ tbsp lemon juice
-salt and freshly ground white pepper
-2 English muffins, split in half horizontally, buttered
-2 large handfuls baby spinach, steamed
-4 free-range eggs, poached
This recipe makes four egg florentines, I would recommend getting some help in the kitchen or be really good at multitasking.
You can do these steps in any order, this is just the order that I used.
Wilt your spinach in a pot over low heat, this took less than 5 minutes.
|Over a double boil beat the egg yolks for thirty seconds.|
Add the water, lemon juice, salt and pepper.
Add half of the butter, stir for 1-2 minutes.
Remove from heat and add the remaining butter slowly whisking the whole time.
The sauce should be thick. Seasoning to taste with additional lemon juice, salt and pepper.
|Poach your eggs. I cook mine over simmering water for 3-5 minutes.|
The link to the original has a good video on poaching eggs if you don't know how.
|Top with spinach.|
|Top each with an egg.|
|Top with hollandaise sauce.|
|Broil for one-two minutes if desired.|
This recipe was really good! I love my eggs poached...I'm not sure if I made the hollandaise sauce correctly, I think it needed to be thicker, but it was delicious. This was even a hit with J. who only likes his eggs scrambled. According to him this recipe has changed his life, because now he is willing to eat his eggs cooked a way other than scrambled.