eggs florentine
How to make eggs florentine recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
15 g (½ oz) butter, plus extra for buttering the muffins
200 g (7 oz) spinach leaves
4 muffins, split in half
4 eggs
3 tablespoons chopped parsley
200 ml (7 fl oz) ready-made hollandaise sauce
salt and pepper
Method:
Half-fill a small saucepan with water and bring to the boil. Meanwhile, melt the butter in a large saucepan, add the spinach and cook over a medium heat, stirring, for 1–2 minutes until wilted.
Season with salt and pepper.
Toast the muffins, cut-side up, under a preheated medium grill until lightly browned.
Meanwhile, poach the eggs, 2 at a time, in the boiling water and cook for 1–2 minutes until the whites are firm and the yolks soft.
Butter the warm muffins, then divide the spinach between them and top with an egg. Mix the parsley into the hollandaise and spoon over the eggs. Top with ground black pepper and serve immediately.
For eggs Florentine with leek & cheese sauce, melt 25 g (1 oz) butter in a saucepan and cook 2 finely sliced leeks over a medium heat, stirring, for 3–4 minutes until soft and beginning to brown.
Stir in 25 g (1 oz) plain flour, then remove from the heat and add 400 ml (14 fl oz) milk, a little at a time, blending well between each addition.
Add 1 teaspoon prepared English mustard and stir well, then return to the heat and bring to the boil, stirring constantly, until thickened. Stir in 2 tablespoons freshly grated Parmesan cheese.
Cook and prepare the spinach, eggs and muffins as for Eggs florentine, then assemble with the leek and cheese sauce instead of the parsley hollandaise, serving with extra grated Parmesan, if liked. Total cooking time 20 minutes.
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| eggs florentine |
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