Eggs Florentine
Wednesday, March 20, 2019
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Perfectly poached eggs, silky spinach and creamy hollandaise sit atop toasted muffins in this indulgent brunch recipe
Ingredients
Vegetarian
∙ Serves 4
Produce
200 g Baby spinach, leaves
1/2 Lemon
Refrigerated
2 Egg yolks, large
4 Eggs, large
Baking & Spices
1 pinch Cayenne pepper
1 pinch Nutmeg, ground
Oils & Vinegars
2 tsp Vinegar
1/2 tsp White wine or tarragon vinegar
Bread & Baked Goods
2 English muffins
Dairy
115 g Butter
1 small knob Butter
Ingredients
Vegetarian
∙ Serves 4
Produce
200 g Baby spinach, leaves
1/2 Lemon
Refrigerated
2 Egg yolks, large
4 Eggs, large
Baking & Spices
1 pinch Cayenne pepper
1 pinch Nutmeg, ground
Oils & Vinegars
2 tsp Vinegar
1/2 tsp White wine or tarragon vinegar
Bread & Baked Goods
2 English muffins
Dairy
115 g Butter
1 small knob Butter