HOW TO MAKE EGGS FLORENTINE RECIPES

Steps:

• Preheat the grill to medium.
• For the hollandaise sauce, place 75g/2½ oz of the butter into a small saucepan and melt slowly over a gentle heat. Once melted, remove from the heat and set aside.
• Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds.
• Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from the heat and beat in the rest of the butter.
• Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water.
• Place the buttered muffins onto a baking tray.
• Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top
• Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown.
• Transfer the eggs Florentine onto two serving plates and serve immediately.

Steps:

• <h3><b>Step 1. Make the Sauce</b></h3> Set a heatproof bowl over a pot of barely simmering water. Combine the egg yolks, lemon juice and water and whisk constantly until the mixture begins to thicken.
• Once the mixture thickens, remove the bowl from over the pan and continue whisking for about a minute more. Add the salt, white pepper and cayenne pepper. Using an immersion blender, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve. &nbsp; <h3><b>Step 2. Cut the Muffins</b></h3> Lightly spread the cut side of each muffin with 1 tsp. of the softened butter. &nbsp; <h3><b>Step 3. Cook the Spinach</b></h3> In a saut&#233; pan over medium-high heat, melt the remaining 1 tsp. butter. Add the spinach and cook until slightly wilted, about 2 minutes. You should have about 1 1/2 cups cooked spinach. Keep warm. &nbsp; <h3><b>Step 4. Poach the Eggs</b></h3> Fill an egg-poaching pan with 1/2 inch water, set the pan over medium heat and bring to a simmer. Lightly coat the poaching cups with nonstick cooking spray and crack an egg into each cup. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate and repeat with the remaining eggs. &nbsp; <h3><b>Step 5. Serve</b></h3> Place 2 muffin halves on each of 4 warmed individual plates. Top each muffin half with some of the spinach, an egg and some of the sauce. Serve immediately. Serves 4.