Ultimate Eggs Florentine
25 mins cooking time
Ultimate Eggs Florentine
Method
1
Slice the eggplants into thin, wide strips and griddle on a hot pan. Remove and set aside.
2
In a large frying pan, add the Lurpak® butter. Once melted, add the red onion and garlic and cook for 5 minutes or until soft. Add the cumin seeds and continue to cook for a further 1 minute.
3
Stir in the spinach leaves and continue to cook for a further 1 minute or until all the leaves have wilted. Season with salt and black pepper and set aside.
4
To make the poach eggs, fill a medium sized pan with water and add a splash of white wine vinegar. Bring the water to a simmer and turn down as low as you can. Make a swirl with the water using the end of a wooden spoon and break the egg into the middle of the pan. The egg should come together in the swirl. Cook for 3-4 minutes and remove with a slotted spoon and set aside.
5
To make the hollandaise sauce, half fill a medium-sized pan with water and bring to a simmer. Put a glass bowl on top that fits snuggly into the pan without touching the water. Turn the heat down to as low as you can.
6
Melt the Lurpak® butter in a separate pan and when melted remove from the heat.
7
Place the egg yolks into the bowl over the heating glass bowl and begin to whisk continuously.
8
Add the vinegar and lemon juice and continue to whisk until the mixture thickens.
9
Slowly pour in the melted butter and continue to whisk until the sauce is smooth and thick.
10
Remove from the heat and keep warm.
11
To serve, toast 4 slices of sourdough bread and butter. Top each slice with some of the griddled eggplant and spinach mixture. Add a poached egg to each and drizzle with the hollandaise sauce.
12
Sprinkle with chilli flakes and proudly serve.
