Eggs Florentine

www.shropshirebreakfast.co.uk

Once you've mastered poached eggs, hollandaise & english muffins ( see recipes / methods for each earlier in this blog ) you've got a few breakfast recipes at your fingertips.

This is one of the specials I put on if we have vegetarians staying. I do like to provide something a bit extra for vegetarian guests rather than  just expecting them to eat the non meat parts of the full English.

For 4 guests

One batch of Hollandaise Sauce
4 poached eggs
4 English Muffins halved
Butter
500g spinach

The easiest way to make this recipe is to make up all the components beforehand.

Cook your 4 poached eggs, then plunge into iced water.

Bring a pan of water to a fast simmer.

Put 4 plates into a warm oven.

Prepare the hollandaise.

Put the muffins in the toaster.

If the spinach is not ready washed then wash thoroughly and dry as much you can. I like to chop it roughly and saute in a knob of butter whilst the muffins are in the toaster. Season with a pinch of sea salt and a grind of black pepper.

Reheat the eggs for 1 minute in the simmering water. When they're done take out of the water with a slotted spoon and rest of some kitchen towel.

Butter the muffins, place on the plates, top with the spinach ( if the spinach is too wet then I would advise putting in a sieve and squeezing out any excess water ), put a poached egg on top of each.

Spoon the hollandaise over the eggs.