Eggs Florentine - Recipes - Eggs Florentine Recipe

Both this and eggs Benedict are popular throughout the day, not just for breakfast or brunch, no doubt because of the perfect combination of ingredients - poached egg and spinach, or ham on an English muffin topped with buttery hollandaise.

For Eggs Benedict, instead of spinach top the toasted muffin half with a slice of high-quality smoked ham.

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes

Ingredients:

• ¼ cup/50ml white wine vinegar
• 8 eggs
• 4 English muffins
• 1 quantity of Hollandaise sauce
• Olive oil
• 1 lb/500g spinach
• Freshly grated nutmeg
• Freshly ground black pepper
• 3/4 oz/ 20g butter

Preparation:

• First prepare the spinach. Heat up a pan large enough to hold all the spinach. When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over with tongs for 1 - 2 minutes until wilted.
• Tip into a colander and press out any excess liquid. Return to the pan divide into four portions. Keep warm.
• Preheat the grill. To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set but the yolks are still soft.
• Meanwhile split the muffins and toast them on both sides on the grill.
• Put a portion of spinach on each muffin half and warm under the grill.
• When the eggs are done, lift them out on a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon over the hollandaise.