Eggs Florentine

45 minutes


Eggs Florentine

  • 4 English muffins
  • 4 free-range eggs
  • 250g of baby spinach, washed


  • 3 egg yolks
  • 200g of butter
  • 50ml of white wine vinegar
  • 1/2 shallot, thinly sliced
  • 1/2 tsp black peppercorns


To make the Hollandaise, start by clarifying the butter. Place the butter in a pan over a very low heat. Skim away any solids that rise to the top without heating the butter too much – you should be left with a golden clarified butter
Meanwhile, place the shallot, peppercorns and vinegar in a small pan and reduce by ¾. Pass through a sieve and set aside
Place the egg yolks, vinegar reduction and salt in a glass or metal bowl over a large pan of simmering water and whisk until doubled in volume
Remove from the heat and slowly start to add the clarified butter a little at a time until fully incorporated and emulsified. If it is getting a little thick or looking like it is starting to split, just add a little warm water
To poach the eggs, add 1 tbsp of vinegar to a pan of water set over a medium heat. Crack the eggs into small cups and swirl the water. Drop the eggs in one by one and poach for 3 minutes
Meanwhile, toast the muffins and quickly sauté the spinach in a frying pan
Drain the spinach well and arrange over the muffins. Top each half with a poached egg. Warm the Hollandaise gently over a pan of simmering water before spooning generous amounts over the eggs to serve