Tuesday, 15 March 2011

Eggs Florentine

4 eggs, white wine vinegar, lemon juice, spinach leaves, bread, butter
1) To make hollandaise sauce separate 3 egg yolks from the whites, discard the whites and beat the yolks. 

2) Mix 1 tablespoon of white wine vinegar with 1 tablespoon of lemon juice and heat. Whisk the hot mixture into the egg yolks in a steady stream and continue to whisk until the mixture is smooth.

3) Melt 4oz of butter in a pan on a low heat and pour the egg yolk mixture into the pan in a slow stream whilst continuing to whisk. As the sauce begins to thicken take it off the heat and whisk until thick and glossy.

4) To poach an egg, bring a pan of water to a rolling boil and add a glug of white wine vinegar. Crack an egg into a dish without breaking the yolk and have it to hand along with a large spoon or ladle. Stir the water rapidly to create a vortex and then drop the egg into the centre of the vortex.
Scoop it out almost immediately - if the water is whirling fast enough it will have some integrity to the shape rather than resemble an octopus!

1) Serve the egg on a bed of spinach with bread or toast and a generous dollop of hollandaise.

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