Eggs Florentine

Eggs Florentine

Based on 33 ratings

Difficulty

Medium 👍
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
4  
egg yolks
10 ml 
white wine
160 g 
butter
1 tbsp 
lemon juice
1  
bay leave
2  
juniper berries
2  
eggs
1 tbsp 
white wine vinegar
2  
bread rolls
40 g 
spinach
4 slices 
smoked salmon
Tabasco
salt
pepper
Metric
Imperial
  • 4  egg yolks
  • 10 ml white wine
  • 160 g butter
  • 1 tbsp lemon juice
  • 1  bay leave
  • 2  juniper berries
  • 2  eggs
  • 1 tbsp white wine vinegar
  • 2  bread rolls
  • 40 g spinach
  • 4 slices smoked salmon
  • Tabasco
  • salt
  • pepper

Utensils

  • large saucepan
  • citrus press
  • heat-resistant bowl
  • whisk
  • small saucepan
  • cooking spoon
  • knife

Enjoy with

Virgin Mary, 2014
Enjoy a Virgin Mary alongside your Eggs Florentine for the ultimate brunch.

Nutrition per serving

Cal
1055
Protein
29g
Fat
89g
Carb
36g

Step 1/6

To set up a double boiler, add some water to a large saucepan and bring to a simmer. Place a heat-resistant bowl on top of the saucepan. Add egg yolks and white wine to bowl and whisk together until sauce begins to thicken and become creamy.
  • 4 egg yolks
  • 10 ml white wine
  • large saucepan
  • heat-resistant bowl
  • whisk

To set up a double boiler, add some water to a large saucepan and bring to a simmer. Place a heat-resistant bowl on top of the saucepan. Add egg yolks and white wine to bowl and whisk together until sauce begins to thicken and become creamy.

Step 2/6

In a small saucepan, melt butter.
  • 160 butter
  • small saucepan

In a small saucepan, melt butter.

Step 3/6

In a slow and consistent stream, add melted butter to egg yolks and whisk until sauce has thickened and doubled in volume.
  • large saucepan
  • heat-resistant bowl
  • whisk

In a slow and consistent stream, add melted butter to egg yolks and whisk until sauce has thickened and doubled in volume.

Step 4/6

Remove bowl from heat and add some Tabasco to taste, along with salt, pepper, and lemon juice. Stir thoroughly until sauce has a smooth consistency.
  • Tabasco
  • 1 tbsp lemon juice
  • salt
  • pepper
  • citrus press

Remove bowl from heat and add some Tabasco to taste, along with salt, pepper, and lemon juice. Stir thoroughly until sauce has a smooth consistency.

Step 5/6

In a large saucepan, bring some water to a boil. Add some white wine vinegar, bay leave, and juniper berries. Reduce water to a simmer. Poach eggs for approx. 3 - 5 min. Carefully remove from water and set aside.
  • 1 tbsp white wine vinegar
  • 1 bay leave
  • 2 juniper berries
  • 2 eggs
  • large saucepan
  • cooking spoon

In a large saucepan, bring some water to a boil. Add some white wine vinegar, bay leave, and juniper berries. Reduce water to a simmer. Poach eggs for approx. 3 - 5 min. Carefully remove from water and set aside.

Step 6/6

Cut bread roll in half. Spread a dollop of Hollandaise onto both sides. Layer bread with spinach, salmon, and egg. Top off with more Hollandaise. Enjoy!
  • 2 bread rolls
  • 40 spinach
  • 4 slices smoked salmon
  • knife

Cut bread roll in half. Spread a dollop of Hollandaise onto both sides. Layer bread with spinach, salmon, and egg. Top off with more Hollandaise. Enjoy!