ULTIMATE EGGS FLORENTINE
25 mins cooking time
Transform your mornings with our Eggs Florentine with aubergine, a delightful twist on a classic. It combines smoky, griddled aubergine with spiced spinach, sautéed with garlic, red onion, and cumin. Topped with a perfectly poached egg and drizzled with rich, homemade Hollandaise sauce, each bite is irresistible. Cook, impress your guests with this recipe, perfect for a special brunch or an indulgent start to your day.
ULTIMATE EGGS FLORENTINE
Transform your mornings with our Eggs Florentine with aubergine, a delightful twist on a classic. It combines smoky, griddled aubergine with spiced spinach, sautéed with garlic, red onion, and cumin. Topped with a perfectly poached egg and drizzled with rich, homemade Hollandaise sauce, each bite is irresistible. Cook, impress your guests with this recipe, perfect for a special brunch or an indulgent start to your day.
Transform your mornings with our Eggs Florentine with aubergine, a delightful twist on a classic. It combines smoky, griddled aubergine with spiced spinach, sautéed with garlic, red onion, and cumin. Topped with a perfectly poached egg and drizzled with rich, homemade Hollandaise sauce, each bite is irresistible. Cook, impress your guests with this recipe, perfect for a special brunch or an indulgent start to your day.
Method
Aubergines
1
Slice the aubergine into thin, wide strips and griddle on a hot pan. Remove and set aside.
2
Melt butter in a large frying pan over medium heat. Add red onion and garlic and cook for about 5 minutes or until soft and translucent.
3
Add cumin seeds and cook for an additional minute.
4
Stir in spinach and cook for about 1 minute or until the leaves have wilted. Season with salt and black pepper, then set aside.
Poached eggs
1
Fill a medium-sized pan with water and add a splash of white wine vinegar. Bring to a simmer, then reduce the heat to the lowest setting.
2
Create a gentle swirl in the water with the end of a wooden spoon. Crack an egg into the centre of the swirl. The egg should come together neatly in the swirl.
3
Cook for 3-4 minutes, then remove the egg with a slotted spoon and set aside. Repeat with the remaining eggs.
Hollandaise sauce
1
Bring a medium-sized pan with water to a simmer. Place a glass bowl on top that fits snugly without touching the water. Reduce the heat to the lowest setting.
2
Melt butter in a separate pan and remove it from the heat.
3
Place egg yolks in the glass bowl over the simmering water and whisk continuously. Add vinegar and lemon juice, whisking until the mixture thickens.
4
Slowly pour in melted butter while continuing to whisk until the sauce is smooth and thick.
5
Remove from the heat and keep warm.
To serve
1
Toast four slices of sourdough bread and spread with butter.
2
Top each bread with aubergine slices and spinach mixture.
3
Add a poached egg to each bread and drizzle with Hollandaise sauce.
4
Sprinkle with chilli flakes and serve immediately.
