Making Eggs Florentine is this Easy!
Welcome to Renaissance - a time in the European world known for the revival of their classical culture and wisdom. Sit in the Pescafresh time machine and transport yourselves back to this period with this classic recipe off Eggs Florentine by Chef Victorian, our very own in-house Pescachef.
Did you know Egg Florentine is named after Catherine de Medici from Florence/ Firenze in Italy, who married Henry II of France. It was her extra love for spinach that led to the addition of the leafy vegetable to this dish!
Now that we are back to the 21st century, its time to put together this delectable recipe. Oh yeah! Don't forget to use Pescafresh No Antibiotics Ever (NAE) free range eggs. They are big and heavier than any other eggs you would have had till now.
Here's the recipe and you can thank us later!
|
Poaching |
Eggs |
2 |
each |
|
Water |
500 |
ml |
|
|
Vinegar |
5 |
ml |
|
|
Hollandaise |
Egg Yolk |
1 |
each |
|
Butter salted |
100 |
gms |
|
|
Vinegar |
1 |
ml |
|
|
Salt |
0.5 |
gms |
|
|
Parsley |
2 |
gms |
|
|
Spinach mix |
Spinach |
60 |
gms |
|
Butter |
10 |
gms |
|
|
Olive oil |
5 |
ml |
|
|
Garlic |
1 |
gms |
|
|
Onion |
2 |
gms |
|
|
Cream |
15 |
gms |
|
|
Nutmeg |
a pinch |
gms |
|
|
Salt |
0.5 |
gms |
|
|
Crushed black pepper |
gms |
0.25 |
|
METHOD |
|
1. Bring water to a boil and add in the vinegar. |
|
2. Break each egg in a separate small bowl. Do not break directly in hot water. |
|
3. Bring the water to a simmer and gently place in the eggs. |
|
4. Let the whites fully cook and the yolks 20% done. |
|
5. Remove from the water and keep on a hold in a plate. |
|
6. Place egg yolk in a bowl on a double boiler and add in the clarified butter little by little. |
|
7. Once all the butter is incorporated in the yolk, season and add in parsley. |
|
8. In a medium hot pan add olive oil and then the butter. |
|
9. Add in the garlic, onion and sauté. Add in the spinach and cook till wilted. |
|
10. Add in the cream and season. |
|
11. Place the spinach mix on top of the buttered bread slices. |
|
12. Top with poached eggs and pour hollandaise on top of the eggs. |
|
13. You can grati nate it or eat directly. |
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