Eggs Florentine

An indulgent breakfast. Prepare some of the ingredients the night before for fuss-free entertaining.
 
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Recipe from: 13 September 2010
Preparation time: 1 hour
Cooking time: 25 mins
 
 

Ingredients

 
  • 2
    large packets baby spinach leaves
  • 1
    Tbs
    chopped garlic
  • Olive oil
  • Salt and pepper
  • 1
    packet smoked, streaky bacon
  • Hollandaise sauce:
  • 8
    egg yolks
  • 400
    g
    butter, melted in microwave
  • 3 - 4
    tsp
    hot English mustard
  • 1
    lemon, juiced
  • 1/2
    tsp
    cayenne pepper
  • Salt to taste
  • 8
    breakfast muffins
  • Butter
  • Parmesan cheese
  • Mustard sprouts (optional)
Servings: Change Serving
 
 

Method

 
Spinach:
Wash your spinach leaves well and drain in a colander.
In a large pot – heat enough olive oil to cover the bottom of your pot or pan.
Fry the garlic until caramelised – add the spinach leaves in two batches.
Add spinach leaves, fry them until the water has gone and season well with salt and pepper.
Leave them overnight in a colander – place a saucer on top of the fried spinach and push saucer down to force out any excess water.

Just before assembling the dish:
Chop up your bacon.
Fry bacon till brown then add your prepared spinach.
Season to taste.

Hollandaise sauce:
Place the egg yolks, mustard, lemon juice, cayenne pepper and salt into a blender.
Melt the butter in a jug in the microwave.
Beat the egg yolks for about 1 minute in the blender.
Add the butter, which must be hot, drop by drop.
After each drop blend for about 10 seconds.
Check for seasoning and then remove to a bowl and cover with cling film.
Leave out of the fridge at room temperature.

Assembling the Eggs Florentine:
Cut your muffins in half and toast the open side in a griddle pan.
Butter the muffins.
Spoon on 2 heaped Tbs of the spinach mixture.
Place your poached egg on top of the spinach.
Top with 2 Tbs of Hollandaise sauce.
Sprinkle the top with 1Tsp of grated parmesan cheese.
Garnish with mustard sprouts.

For more of Janice Tripepi's recipes click here.
 

Read more on: poach  |  eggs  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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