Eggs Florentine
3 full or 6 half servings
Poached eggs on toasted English muffins with sautéed spinach and warm hollandaise sauce.
| prepPreheat oven to warm or prepare a bowl of lukewarm water for hollandaise | |||
| 2 large egg yolks | Blend yolks until loosened, drizzle in butter | Season hollandaise with salt, lemon & hot sauce | Assemble: muffin, spinach, egg, hollandaise & top |
| 120 ml unsalted butter, melted but still warm | |||
| 1/2 teaspoon kosher salt, plus more to taste | |||
| 1/2 to 1 tablespoon lemon juice, to taste | |||
| A dash or two of hot sauce, to taste | |||
| 280 g baby spinach | Wilt spinach in simmering water, drain well | Sauté shallots until golden, add spinach & season | |
| 1 tablespoon unsalted butter | |||
| 30 g minced shallot | |||
| Salt and freshly ground black pepper | |||
| 6 large eggs | Poach eggs 3–5 min until just set | ||
| A splash of white vinegar | |||
| 3 full English muffins, split into 6 halves | Toast muffin halves in butter until golden | ||
| Additional butter for toasting in the pan | |||
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