Eggs Florentine & Eggs Benedict

HOW TO POACH AN EGG

INGREDIENTS
4 free-range eggs
1 litre of water
3 tbsp of white vinegar
1 litre of iced water

METHOD
Fill a shallow pan with a litre of water and bring to the boil.
Turn the heat down and let the water simmer, (it should appear to be fizzing but not boiling), add the white vinegar.
Break the eggs into small cups.
Slowly pour the egg into the water: let the egg white drop in first, then let the remainder slide into the water. Cook for 4-5 minutes.
Repeat the process; you can add four eggs to the pan and cook simultaneously.
Using a slotted spoon to remove the eggs from the water and place in ice water while you prepare the hollandaise sauce.

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Eggs Florentine & Eggs Benedict

HOW TO MAKE HOLLANDAISE SAUCE
INGREDIENTS
4 free-range egg yolks

1 tbsp of white wine vinegar
65g unsalted butter
¼ tsp smoked cayenne
Pinch of salt

METHOD
Simmer a little water in a small pan. Then in a stainless steel bowl whisk the egg yolks and white wine vinegar together.
Put the butter in a glass bowl and place over the water until melted, remove and set to one side.
Place the eggs in a second glass bowl, place over the same pan.
Whisking continually, being careful not to let the eggs get too hot; otherwise, they will scramble.
Slowly add the melted butter, continue to whisk until the sauce is creamy in texture. Turn off the heat, stir in the salt and cayenne pepper.
Cover the bowl and leave sat over the water. (If the sauce gets too thick, whisk in a few drops of water from the pan before serving).

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Eggs Florentine
Eggs Florentine

Serves 4

INGREDIENTS
4 poached free-range eggs
Hollandaise sauce
100g of spinach
2 breakfast muffins
Butter to spread
Salt & pepper

METHOD
Trim and rinse the spinach, place in a microwaveable bowl, add half a cup of water, cover then cook in the microwave for three minutes.
Toast and butter the bread, place on serving plates.
Squeeze out the excess water from the spinach, place on the toast followed by the eggs, hollandaise sauce, season and serve.

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Eggs Benedict
Eggs Benedict

Serves 4

INGREDIENTS
4 poached free-range eggs
Hollandaise sauce
4 slices of wholemeal bread
100g of smoked salmon
10 capers
Butter for spreading
Salt & pepper

METHOD
Toast the bread slice and butter each slice. Place on a serving plate, layer over the smoked salmon, top with the eggs, hollandaise sauce, capers, black pepper, and serve.

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