Eggs florentine with smoked salmon

ingredients | serves 2 | prepare 50 mins

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

step 1

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

step 2

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

step 3

To poach the eggs, bring a large, shallow pan of water to the boil and add 2 tsp vinegar. Lower 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 to a plate lined with kitchen paper. Warm the pan of spinach and butter through with the nutmeg; season. Toast the halved muffins and top with the buttery spinach and smoked salmon. Add an egg and cloak with the spinach hollandaise. Season and serve.

Loading finished
Products loaded