Eggs Florentine – the easy way….


  • 25 ml white wine vinegar
  • 4 eggs
  • 2 toasts
  • 1 quantity hollandaise sauce (see below)
  • 300 g spinach
  • olive oil
  • 250 g spinach
  • freshly grated nutmeg
  • freshly ground black pepper
  • 20 g butter

First prepare the spinach. Heat up a pan large enough to hold all the spinach. When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over with tongs for 1–2 minutes until wilted. Tip into a colander and press out any excess liquid. Return to the pan and season with a few gratings of nutmeg, pepper to taste and the butter. Divide into two portions. Keep warm.

Pre-heat the grill. To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water, without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set but the yolks are still soft.  Meanwhile, toast 2 slices of toast under the grill.

Put a portion of spinach on each toast and warm under the grill. When the eggs are done, lift them out on a slotted spoon and pat dry with kitchen paper. Place one on each toast and spoon over the hollandaise.

Hollandaise sauce

Serves 2

  • 125 g unsalted butter
  • 2 egg yolks
  • 1 tsp tarragon vinegar
  • pinch of salt
  • ½ lemon
  • pepper

Melt the butter on a low heat. It will separate to make a layer of clear golden fat (clarified butter) on top. Use a ladle to remove the clarified butter, leaving the milky residue in the pan (discard the residue).  Put the egg yolks in a stainless-steel bowl with the vinegar, salt and 2 teaspoons cold water and whisk for a few minutes. Set the bowl over a pan of simmering water. Continue whisking until the mixture is pale, thick and fluffy. Remove from the pan of simmering water and slowly whisk in the clarified butter. Squeeze in the lemon juice, season with pepper and check the salt. Serve as soon as possible.

notes: When making hollandaise, keep the butter wrapper. Then if you need to keep the sauce for a bit before serving, you can place the wrapper on the surface of the sauce, to keep it warm and prevent a skin from forming.


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