An indulgent breakfast. Prepare some of the ingredients the night before for fuss-free entertaining.
Preperation time : 1 hour Cooking time : 25 mins Servings : 8Spinach:
- 2 large packets baby spinach leaves
- 1 Tbs chopped garlic
- Olive oil
- Salt and pepper
- 1 packet smoked, streaky bacon
- Hollandaise sauce:
- 8 egg yolks
- 400 g butter, melted in microwave
- 3 - 4 tsp hot English mustard
- 1 lemon, juiced
- 1/2 tsp cayenne pepper
- Salt to taste
- 8 breakfast muffins
- Parmesan cheese
- Mustard sprouts (optional)
Wash your spinach leaves well and drain in a colander.
In a large pot – heat enough olive oil to cover the bottom of your pot or pan.
Fry the garlic until caramelised – add the spinach leaves in two batches.
Add spinach leaves, fry them until the water has gone and season well with salt and pepper.
Leave them overnight in a colander – place a saucer on top of the fried spinach and push saucer down to force out any excess water.
Just before assembling the dish:
Chop up your bacon.
Fry bacon till brown then add your prepared spinach.
Season to taste.
Place the egg yolks, mustard, lemon juice, cayenne pepper and salt into a blender.
Melt the butter in a jug in the microwave.
Beat the egg yolks for about 1 minute in the blender.
Add the butter, which must be hot, drop by drop.
After each drop blend for about 10 seconds.
Check for seasoning and then remove to a bowl and cover with cling film.
Leave out of the fridge at room temperature.
Assembling the Eggs Florentine:
Cut your muffins in half and toast the open side in a griddle pan.
Butter the muffins.
Spoon on 2 heaped Tbs of the spinach mixture.
Place your poached egg on top of the spinach.
Top with 2 Tbs of Hollandaise sauce.
Sprinkle the top with 1Tsp of grated parmesan cheese.
Garnish with mustard sprouts.
For more of Janice Tripepi's recipes click here.