Eggs Florentine

8 servings Prep: 1 hr, Cooking: 25 mins
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An indulgent breakfast. Prepare some of the ingredients the night before for fuss-free entertaining.

By Food24 September 13 2010
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Ingredients (15)

2 spinach
1 Tbs garlic — cloves, chopped
fresh chillies — 573
salt and freshly ground black pepper
1 bacon — streaky smoked
HOLLANDAISE SAUCE:
8 eggs — just the yolks
400 g butter — melted
3 - 4 tsp english mustard — hot
1 lemon — juice only
1/2 tsp cayenne pepper
salt — to taste
8 cake — breakfast muffins
butter
parmesan cheese
mustard — sprouts
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Method:

Spinach:
Wash your spinach leaves well and drain in a colander.
In a large pot – heat enough olive oil to cover the bottom of your pot or pan.
Fry the garlic until caramelised – add the spinach leaves in two batches.
Add spinach leaves, fry them until the water has gone and season well with salt and pepper.
Leave them overnight in a colander – place a saucer on top of the fried spinach and push saucer down to force out any excess water.

Just before assembling the dish:
Chop up your bacon.
Fry bacon till brown then add your prepared spinach.
Season to taste.

Hollandaise sauce:
Place the egg yolks, mustard, lemon juice, cayenne pepper and salt into a blender.
Melt the butter in a jug in the microwave.
Beat the egg yolks for about 1 minute in the blender.
Add the butter, which must be hot, drop by drop.
After each drop blend for about 10 seconds.
Check for seasoning and then remove to a bowl and cover with cling film.
Leave out of the fridge at room temperature.

Assembling the Eggs Florentine:
Cut your muffins in half and toast the open side in a griddle pan.
Butter the muffins.
Spoon on 2 heaped Tbs of the spinach mixture.
Place your poached egg on top of the spinach.
Top with 2 Tbs of Hollandaise sauce.
Sprinkle the top with 1Tsp of grated parmesan cheese.
Garnish with mustard sprouts.

For more of Janice Tripepi’s recipes click here.



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