Eggs Florentine
Ready in 45 minutes, for 4 servings
Vegetarian
INGREDIENTS:
- spinach
EQUIPMENT:
- frying pan
1) Saute spinach in a saute pan
INGREDIENTS:
- hollandaise sauce
- poached egg
- spinach
- butter
- sandwich bread
- egg
2) Poach 8 eggs and toast muffins. Top each muffin with spinach, then a poached egg.To make the hollandaise sauce, melt the butter and keep it warm, but not hot.
INGREDIENTS:
- lemon juice
- water
EQUIPMENT:
- sauce pan
3) Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
INGREDIENTS:
- water
EQUIPMENT:
- double boiler
4) Place the top of a double boiler over hot water.
INGREDIENTS:
- lemon juice
- egg yolk
- sauce
- water
EQUIPMENT:
- double boiler
- whisk
5) Place 3 egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.Now add the warmed lemon juice.
INGREDIENTS:
- butter
- sauce
EQUIPMENT:
- double boiler
- whisk
6) Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter.
INGREDIENTS:
- ground cayenne pepper
- sauce
- salt
7) Add the salt and cayenne and beat the sauce until it is thick.
8) Serve immediately.