Introduction: Eggs Florentine
This is a simple and sophisticated, (and i guess vegetarian, but calling it vegetarian as its main attribute seems a little wrong when it has so much going for it) version of the famous Eggs Benedict, eggs Florentine dates back further then eggs Benedict originally calling for sherried eggs, instead of poached.
This variation of Eggs Benedict i find to be lighter and more refreshing then some other versions that can potentially be quite heavy early in the morning, also if you choice to not steam the spinach (like i chose not to) then then the spinach has delightful watery crunch.
just a reminder, both fathers and mothers day are approaching rapidly, this would make an excellent present without the need to spend money... (gestures are always better then money :) ).
Step 1: Hollandaise Sauce
To make a Hollandaise sauce you will need :
1 egg yolk
60 g butter
pinch of salt
1/2 teaspoon lemon juice
1/2 teaspoon vinegar white
place Large bowl over a simmering pan of water and turn off the heat.
Melt butter in a pan. Picture 2
whisk eggs in large bowl. Picture 3-4
The eggs yolks should start to thicken.
Step 2: Whisking the Hollandaise Sauce
once the egg yolks have thickened its time to add the the melted butter, this should be done slowly and whilst constantly whisking. This is potentially one of the more easy points to mess up, for example if the eggs get too hot they will begin to cook and you will need to very quickly take them off the heat and somewhere cold.
once you have used all the of the butter you and have whisking the Hollandaise Sauce will start to form ribbons as you move the whisk through this indicates that you are done.
Add pinch of salt
add 1/2 teaspoon lemon
add 1/2 teaspoon vinegar
Step 3: Poaching the Egg.
Add salt and a good gulp of white vinegar to the water.
once the water has just started simmering your ready to start, you will need to swirl the water around gently. now crack the egg in to a mug and pour with one fluid motion the egg into the the center of the vortex, as it slows down it will bring all the strands back to center and clump it all together.
Your egg is ready to be taken out and served once its started to rise, a little before and a little after that if you prefer your eggs under or overdone.
Step 4: Preparing the Eggs Florentine
1/2 English Muffin
1 Serving of washed spinach
1 Egg Poached
1 serving of Hollandaise sauce ( https://www.youtube.com/watch?v=GW1uyBig_VI )
Vinegar for Poaching
Salt for seasoning
Parsley for Garnish
Fry the half of English muffin in oil. Picture 1
Place the washed spinach on top. Picture 2
Next place the Poached egg on top. Picture 3
and a ladle full of Hollandaise sauce. Picture 4
Finally garnish with roughly chopped parsley. Picture 5
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