Eggs Florentine

Name: Eggs Florentine
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 slices toast bread (approx. 200 g); ½ bunch chives; 1 onion; a little pepper; 1 tsp salt; salt and pepper to taste; 1 dl white wine vinegar; 1 tbsp butter; 8 fresh eggs; 2 ½ dl hollandaise sauce; 600 g frozen chopped spinach

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spinach

1 tbsp butter

1 onion, finely chopped

600 g frozen chopped spinach, slightly defrosted

1 tsp salt

a little pepper

Eggs

1 ½ litres water

1 dl white wine vinegar

8 fresh eggs

Serve

2 ½ dl hollandaise sauce

8 slices toast bread (approx. 200 g)

salt and pepper to taste

½ bunch chives, finely chopped

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How it's done

Spinach

Melt the butter in a pan, add the onion and spinach, sauté for approx. 5 mins. until all the liquid has evaporated. Season the spinach, keep warm.

Eggs

Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs individually into a cup, carefully slide into the gently boiling water, poach for approx. 4 mins. at just below boiling point, remove with a slotted spoon, keep warm on a plate.

Serve

Heat the Hollandaise sauce in a small pan. Lightly toast the slices of bread in a toaster and arrange on plates. Top with the spinach, eggs and sauce, season and scatter over the chives.

How-tos

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4 people

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Eggs Florentine

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