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Eggs Florentine
Ingredients
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4 large free range eggs
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1 sachet Hollandaise Sauce Mix
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300 millilitre (½ pint) milk
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25 gram (1 ounce) butter (optional)
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4 slices ciabatta
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175 gram (6 ounce) fresh spinach
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1 tablespoons olive oil
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pinch Ground Nutmeg
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4 tablespoons grated Parmesan cheese
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Schwartz Sea Salt and Black Pepper to season
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Instructions
- 1 Bring a large saucepan of salted water to the boil. Create a whirlpool effect in the pan by swirling the water around with a wooden spoon (this will allow the white to encapsulate the yolk). Crack one egg at a time into the pan and cook for 3-4 minutes.
- 2 In a small saucepan, combine the Hollandaise Sauce Mix sachet contents with the milk and bring to the boil stirring. Add the butter and simmer for 1-2 minutes.
- 3 Meanwhile, griddle the ciabatta slices until lightly toasted. Then roughly shred the spinach and sauté in the olive oil for 2-3 minutes until wilted.
- 4 Serve the spinach and poached eggs on top of the ciabatta slices. Season and sprinkle a pinch of Ground Nutmeg and 1 tbs Parmesan cheese over each egg.
- 5 Drizzle over a little of the Hollandaise Sauce and serve immediately.
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