This colourful dish is perfect for a weekend brunch treat.
For the hollandaise sauce:
|lemon juice, to taste|
|salt and pepper, to taste|
For the Eggs Florentine:
|1||English muffin, cut in half horizontally.|
|3||handfuls of spinach, washed|
1. To make the hollandaise sauce, place a saucepan on a low heat. Add butter and allow it to melt slowly. Once melted, remove the pan from the heat.
2. Fill another sauce pan halfway with water and place it on a low heat until the water begins to gently simmer. Put the egg yolk into a glass/metal bowl and place it over the saucepan. Make sure that the water does not touch the bowl.
3. Beat the egg yolk until it is pale in colour and has thickened. Then, add the lemon juice, salt and pepper and beat for 1 more minute.
4. Gradually pour the butter to the egg mixture and beat for a further 2 minutes. Remove it from the heat but make sure it remains warm.
5. To poach the eggs, fill a saucepan with water and place on a medium heat. Crack an egg in a small bowl. Swirl the water until a vortex is created and then gently tip in the egg. Leave it in for about 3 minutes and then remove. Repeat this process for the other egg too.
6. Meanwhile, add spinach with a little water to a large pan, cover with a lid and place it on a high heat. Once the spinach has wilted, drain it.
7. Toast the halved muffins in the toaster or in the grill at a medium heat until it begins to be crispy at the top.
8. Assemble the Eggs Florentine by placing half the spinach on each muffin half, topping it with a poached egg each and drizzling it with the hollandaise sauce.
The spinach can be replaced with grilled asparagus. Sliced tomatoes or avocado can be added too. It can be adapted into an Eggs Benedict by replacing the spinach with Canadian bacon.