Save to your scrapbook
Eggs florentine with smoked salmon
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
110g unsalted butter
2 tsp lemon juice
4 tsp white wine vinegar
2 egg yolks
pinch freshly ground nutmeg
2 white muffins, halved
100g smoked salmon
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.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in June 2018.