Œufs Florentine

Ingrédients

• 2 English muffins
• 1/2 tbsp butter
• 2 oz spinach ((approx), 2 handfuls)
• 4 eggs
• 2 egg yolks
• 1 pinch cayenne pepper
• 1/4 tsp Dijon mustard
• 1 tbsp lemon juice
• 4 tbsp unsalted butter

Préparation

1. 1

   Slice the muffins in half to give you two rounds from each and get broiler/grill ready to toast, if using. Heat a pot of water for poaching your eggs and wash ands remove any tough stems from the spinach. Roughly chop if the leaves are large.

2. 2

   First, start on the hollandaise sauce - put the two egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.

3. 3

   Melt the 1/2tbsp butter for the spinach in a small skillet/frying pan over a medium heat. Add the spinach and wilt it down (it will only take a minute) and set aside.

4. 4

   Poach your four whole eggs until the whites are translucent and the yolks are still slightly soft - roughly 2 minutes.

5. 5

   As the eggs are almost ready, toast your muffins and melt the butter for the sauce.

6. 6

   Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.

7. 7

   Serve it all up - on each plate place the two halves of a muffin with some of the spinach on top of each half. Place an egg on top of each half muffin then drizzle the hollandaise sauce over the top.