Recipe for Eggs Florentine

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Title: Recipe for Eggs Florentine

Recipe details

Sometimes it’s nice to serve a richer dish that you wouldn’t eat every day. This is a lovely combination of tart spinach and creamy sauce and egg

  • Serves:

    4

  • Cooking time:

    25 minutes

  • Contributor:

    Tesco Magazine

Ingredients

For the hollandaise sauce

  • 1 egg yolk
  • 2 drops white wine vinegar
  • 75 g melted, clarified butter
  • 1 Lemon
  • 1/2 tbsp warm water
  • 4 eggs
  • 75 g baby spinach
  • 4 slices toast or muffins
  • 2 slices ham, cut in half

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How healthy is your lunchbox?

Each serving contains

  • Calories: 

    325kcal, 17% of your GDA

     

  • Sugar: 

    1.5g, 2% of your GDA

     

  • Fat: 

    25g, 36% of your GDA

     

  • Saturates: 

    12g, 60% of your GDA

     

  • Salt: 

    1.3g, 22% of your GDA

     

of your guideline daily amount

For further information on guideline daily amounts, please visit Tesco Healthy Living.

Method

  1. For the hollandaise put the egg yolks and vinegar in a small food processor (or use a handheld blender in a small bowl) and whisk, rapidly, until blended.
  2. Slowly drizzle in the melted butter and the mixture will thicken and take on the consistency of mayonnaise
  3. Add the lemon juice and whisk again. Add ½ tablespoon of warm water and whisk. Place the sauce in a small bowl, cover with cling film (let it touch the hollandaise to stop skin forming. Keep warm in a bain-marie.
  4. Break each egg into a small cup. Heat some water in a large, shallow pan. When almost boiling, stir rapidly and carefully slip each egg into the water, the rotating action helps to give the egg a good shape
  5. Remove from the heat, put a lid on and leave eggs to sit for 5 minutes. This is the classic way to poach an egg but an eggpoaching pan can be used. Steam the spinach for five minutes and at the same time make the toast or muffins.
  6. Place a slice of toast or muffin on to a plate and top with ham and spinach leaves. Remove the eggs one at a time from the poaching pan and drain well. Place on the spinach and top with a spoon of hollandaise sauce. Serve at once

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