Eggs Florentine

Serves 4

  • 1 pound fresh spinach
  • 1 stick (8 tablespoons) unsalted butter
  • 2 teaspoons lemon juice
  • 4 teaspoons white wine vinegar
  • 2 egg yolks
  • 4 eggs
  • A pinch of freshly ground nutmeg
  • 1 teaspoon of fresh tarragon (optional)
  • 2 white muffins, halved
  • ¼ pound smoked salmon
  • 1/2 tsp of salt and pepper combined
  1. Place the spinach in a colander and pour some boiled water to wilt. Rinse under cold water, then squeeze out any excess liquid. 
  2. To make the hollandaise sauce, melt all the butter in a pan. Put the lemon juice and vinegar in a heat-proof bowl. Add the egg yolks and whisk until light and frothy.
  3. Place the bowl over a pan of simmering water.  Whisk until the mixture thickens slightly. Gradually add the melted butter in a thin stream, whisking constantly and pausing every so often to let it thicken again, until a glossy sauce forms. It should be spoonable – whisk in 1 tablespoon of water if it becomes too thick. Add the finely chopped tarragon, nutmeg, salt and pepper.
  4. To poach eggs, bring a shallow pan of water to a boil and add the remaining 2 teaspoons of vinegar. Lower the heat to a gentle simmer. 
  5. Crack each egg into a teacup and gently slide it into the water. Cook for 4 minutes, then remove with a slotted spoon to a plate lined with kitchen paper.

Other Recipes You May Like