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100g butter
4 free range eggs
1/2 tbspoon water
1/2 tbspoon lemon juice
sea salt & freshly ground black pepper
2 English muffins
2 handfuls baby spinach
Eggs Florentine is a very popular breakfast dish in the United Kingdom since many years. Even though we Dutchies are not as fond of the hot breakfast as the British, it's fun to try out such a dish. We have to say, we really like it, such a nice and relaxed breakfast at the weekend. The recipe is by Sophie Dahl.
The preparations
Place washed, drained spinach in a steam basket.
Put on a large pan half full water and 2 smaller ones with a layer.
Separate 2 eggs, we will need the egg yolks later on.
Cut the butter into little cubes.
Juice half a lemon.
Melt 75g butter cubes on low heat.
Once melted put the butter aside.
How to make Hollandaise sauce
Place a bowl with the yolks on a small pan simmering water.
Beat the yolks until they are pale and thickened.
Add water, lemon, salt and pepper and beat it in.
Beat in half of the cubes and remove from the heat.
Beat the remaining butter cubes into the sauce.
Slowly pour in melted butter and whisk it into the sauce.
Taste the sauce if it needs more seasoning or lemon juice.
Put the muffins we baked yesterday on the hot griddle, each side a minute or two, and cut them in half.
Keep the sauce warm on the pan warm water.
Steam the spinach on the 2nd small pan.
Break an egg in a bowl, slide it into simmering water.
Add the second egg in the same way.
Remove the eggs from the pan with a slotted spoon after 3 minutes.
Arrange spinach on the muffins, place the eggs on it and pour sauce over.
Sophie Dahl slides the complete muffins under the hot grill for another 1-2 minutes. Delicious! :D