Eggs Florentine is a recipe which traditionally consists of a poached egg, served on top of wilted spinach and an English muffin, on top of this is poured a lovely rich Hollandaise Sauce, the whole thing is placed under a grill until the sauce is bubbling.
My version of the eggs florentine places the spinach and eggs on top of a slice of bacon instead of the gluten-filled high in carbohydrate muffin.
Hollandaise sauce has reputation for being a bit temperamental this recipe has always worked for me, just be careful not to overcook the sauce (scrambled eggs) as whisk all the ingredients together, also the sauce needs to be kept warm once cooked.
Hollandaise Sauce Recipe – Serves 2
2 free-range egg yolks
½ tablespoon cold water
½ tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper to taste
Eggs Florentine Recipe
2 large handfuls baby spinach
4 free-range eggs, poached
4 thick slices back bacon lightly grilled
Freshly grated nutmeg
Salt and pepper
How to make the Hollandaise Sauce
Melt the butter in a pan, set aside.
Over a pan of simmering water, place a bowl. The bowl must not touch the water.
Place the egg yolks in the bowl, whisk the egg yolks until they are a pale color and have thickened.
Then add the lemon juice, water, salt and pepper whisk together. Then beat in half of the butter, until the butter is incorporated and the sauce thickens. remove the bowl from the heat and add the rest of the butter beating well.
Taste the sauce and adjust the seasoning.
Keep this sauce warm by leaving the bowl over the pan of hot water which has been removed from the heat.
To assemble the Eggs Florentine
Turn the broiler onto high.
Saute the spinach in butter until wilted adding a couple of grates of nutmeg.
To cook the dish place the bacon on a baking tray tucking the long thin piece from the bacon under to make a nice neat receptacle for the wilted spinach.
Place the spinach in the bacon, then add the poached egg.
Pour the Hollandaise sauce over the top.
Place under a grill until the Hollandaise sauce is bubbling and just starting to turn golden brown.
Serve the eggs florentine on a warmed plate