zoom Eggs florentine with smoked salmon
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    Eggs florentine with smoked salmon

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    Eggs florentine with smoked salmon

    • Preparation time: 35 minutes
    • Cooking time: 15 minutes
    • Total time: 50 minutes

    Serves: 2

    Ingredients

    450g spinach
    110g unsalted butter
    2 tsp lemon juice
    4 tsp white wine vinegar
    2 egg yolks
    4 eggs
    pinch freshly ground nutmeg
    2 white muffins, halved
    100g smoked salmon

    Method

    1. Put the spinach in a large colander set over the sink. Carefully pour a kettle of just-boiled water over to wilt. Refresh under cold water, then squeeze out the excess water. Take a small handful and finely chop; set aside. Place the rest of the wilted spinach in a saucepan with 10g butter; set aside.

    2. For the hollandaise, melt the remaining 100g butter in a small pan. Put the lemon juice and 2 tsp vinegar in a small, heatproof bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until the mixture thickens slightly. Gradually add the melted butter in a thin stream, whisking constantly and pausing the addition of butter every so often, until a glossy sauce forms. It should be spoonable – if it becomes too thick, whisk in 1 tbsp water. Season, stir in the handful of finely chopped spinach and keep warm (off the heat).

    3. To poach the eggs, bring a large, shallow pan of water to the boil and add the remaining 2 tsp vinegar. Lower the heat to a gentle simmer. One by one, crack the eggs into a teacup and gently slide into the water. Cook for 4 minutes, then remove with a slotted spoon to a plate lined with kitchen paper. Warm the pan of wilted spinach and butter through with the nutmeg; season. Toast the halved muffins and top with the buttery spinach and smoked salmon. Add an egg to each and cloak with the spinach hollandaise. Season with black pepper and serve. 

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    This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue

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