Eggs Florentine

Eggs Florentine

Total: 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 568 kcal
, Fat: 34 g
, Carbohydrate: 34 g
, Protein: 24 g

Ingredients

4 people

Hint:


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@bettbossi.ch

Spinach

1tbsp butter
1 onion, finely chopped
600g frozen chopped spinach, slightly defrosted
1tsp salt
a little pepper

Eggs

1 ½litres water
1dl white wine vinegar
8 fresh eggs

Serve

2 ½dl hollandaise sauce
8slices toast bread
salt and pepper to taste
½bunch 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

Cutting onions

Cutting onions

Cutting and chopping herbs

Cutting and chopping herbs

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