Eggs Florentine

Makng the hollandaise sauce may take some effort and can go wrong if you over heat the butter and eggs but it's all worth it when it all comes together on the plate. Breakfast doesn't get any better than this!

Ingredients

2 free-range eggs

250g spinach

2 muffins

For the hollandaise sauce

125g butter 

2 free-range egg yolks 

½ tsp white wine vinegar or tarragon vinegar 

pinch salt 

lemon juice 

cayenne pepper

Method

Melt 125g butter in a saucepan and skim any white solids from surface. Keep the butter warm. Put 2 egg yolks, 1/2 tsp white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.

Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

Boil the spinach for a minute or two. Drain and then squeeze out any excess water. Season with salt and pepper.

Slice the top off the muffins (or halve them if they're very thick) and toast.

Poach the eggs.

Build the eggs florentine by placing the spinach on the toasted muffin, then the poached egg. Finally pour the hollandaise sauce liberally all over. Shake over a little cayenne pepper. Serve immediately.