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
 

NEXT ON FOOD24X

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2014-11-28 12:38
 
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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