Egg Florentine with Hollandaise Sauce
I love poached eggs but I am also very picky. I want my poached eggs to be perfect with a rich and runny egg yolk, fully cooked egg white and lovely round shape. For a while I thought that it’s a very difficult task but actually it is not. The key to your perfect poached egg is A. Really good fresh organic eggs and B. Timing. If the egg is not quite fresh (and I don’t mean that it’s a bad egg. It could be perfectly fine just been on a shelf for few days) the egg white won’t be sitting tight around the egg yolk and will go all over the place when you start poaching. Regards to the timing it of course will depend on the size of your eggs. I use organic free-range eggs and they come in different sizes (althou usually not really big) so my formula is 2min and 10sec +/- 10sec depending on the size (smaller egg 2min bigger egg 2min 20sec) Let me know if this formula works for your Egg Florentine with Hollandaise Sauce!
- 4 Eggs + 2 Egg yolks
- 80g Butter
- 1tsp Lemon Juice
- Pinch of Salt
- Pinch of Pepper
- 150g Spinach
- 100g Chestnut Mushrooms
- 1tsp Maple Syrup
- 2 English Muffins
- 1tbsp Vinegar
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- First of all, we need to make a hollandaise sauce. Prepare the hot water bath. In a heatproof ball, put two egg yolks and place the bowl over a saucepan of simmering water. Make sure the ball does not touch the water.
- Wisk the egg yolk with a balloon whisk until smooth and pale in colour.
- At the same time in a small pan melt the butter.
- Remove the bowl form the water bath and add the lemon juice, salt and pepper to the egg yolks.
- Next step is to pour gradually melted butter into egg yolks, whisking constantly. If you add it too quick the mixture can turn into scrambled egg.
- Taste your hollandaise sauce if it needs any more salt or pepper and set aside. To keep it warm while you are poaching eggs, put the bowl into another bowl with lukewarm water.
- Slice the mushrooms and panfry them without any oil or butter until all of the liquid evaporates. Add maple syrup and fry for few minutes until caramelised but not burned.
- Put spinach into a sieve and pour some hot boiling water over it. Season with a pinch o salt and set aside.
- Cut English muffins into two halves and toast them.
- Now the scary part of poaching. In a medium size pan bring water to boiling point and turn the heat down to simmer. Add table spoon of vinegar and with a spoon stir water to create a whirlpool. This helps egg white to wrap around the yolk.
- Crack an egg into small dish and slowly tip into the water. Poach each egg individually.
- After approx. 2min and 10sec remove the egg with a slotted spoon draining all the water and repeat with all 4 eggs.
- The final step is to assemble the egg Florentine – on top of each half of English muffin put spinach, mushrooms and poached egg. Serve the hollandaise sauce separately or pour on top of your egg.
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