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Eggs Florentine
Eggs Florentine
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious eggs Florentine, ideal for a cozy Sunday morning meal.
Ingredients:
  • 8 thin bacon rashers
  • 20g butter
  • 2 bunches English spinach, trimmed, washed, dried
  • Dash of white vinegar
  • 4 fresh eggs, at room temperature
  • 4 slices ciabatta, sourdough or English muffins, toasted
  • 60ml white wine vinegar
  • 6 black peppercorns
  • 1 shallot, finely chopped
  • 2 egg yolks
  • 200g unsalted butter, melted
  • 10.60 gm lemon juice
Instructions:
  • In a small saucepan over low heat, gently simmer the vinegar, peppercorns, and shallot until the mixture reduces to 2 teaspoons, which may take around 3-5 minutes. Strain the infused mixture through a fine sieve after removing it from the heat.
  • In a heatproof bowl, combine the vinegar reduction and egg yolks over a saucepan of simmering water. Slowly whisk in the melted butter until thick and creamy. Remove from heat, season with salt and white pepper, then stir in the lemon juice. Cover with foil and set aside.
  • Preheat a large frying pan over high heat. Cook the bacon rashers for 2 minutes each side until crisp. Place on a plate. Melt butter in the same pan until foamy. Add spinach and cook for 3-4 minutes until wilted. Season with salt and pepper.
  • Add vinegar to a deep frying pan of boiling water. Create a whirlpool, gently drop in 1 egg and poach to desired doneness, 1-2 minutes. Transfer to a plate, cover to keep warm, and repeat with remaining eggs.
  • Assemble by arranging toast on serving plates, layer with spinach and bacon, add poached eggs, drizzle with hollandaise sauce, sprinkle with freshly ground black pepper, and serve promptly.

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