Eggs Florentine with Sun-Dried Tomatoes & homemade Hollandaise
|picture by Jovana Obradovic for ITP publishing|
This week I'm posting recipes from the fabulous Harper's Bazaar Arabia October feature.. As you know I love eggs, and one of the best combinations ever, must be spinach and eggs.. I like the sweet, sour taste the sundried tomatoes give the traditional Florentine, you can also substitute with portobello mushrooms or anything that appeals to you..
- 4 organic eggs
- 1 pack of baby spinach
- 4 sundried tomatoes
- 4 toasted English muffins or bagels
- For the Hollandaise:
- 4 tbsp vinegar
- 4 egg yolks
- 100 g of butter
- 1-2 tbsp lemon juice
- salt and cracked pepper to taste
In a saucepan, heat 3 tbsp of vinegar and a little cracked pepper. When almost evaporated, add the egg yolks and whisk continuously until you have a creamy consistency. Remove the saucepan from the heat and add the butter slowly while continuing to whisk. Put it back on the heat and finish with lemon juice, salt, pepper to taste, and set your sauce aside.
In a pan, heat a little butter and olive oil, and sauté the spinach for a minute or so, just until it wilts a little (don’t forget to season). Place the spinach on top of the toasted muffins, and add the sundried tomatoes. To poach your eggs, use a pan deep enough to cover the eggs with water. Add one tablespoon of vinegar (this helps to keep the egg in one piece) and bring the water to a slight simmer. Crack each egg into a small cup and gently descend it in the water. Poach the eggs for about 2 - 3 minutes, then gently remove with a slotted spoon.
Drain the eggs on a plate with paper towels before serving. Place one egg on each spinach and tomato muffin, drizzle with the hollandaise sauce, and your Eggs Florentine are ready to be served!