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Florentine Eggs Recipe

December 30, 2017

I thought moving to Marbella Spain could be a great chance for improving my culinary skills – it’s incredible the number of good restaurants here and all ingredients in the shops are also great – so much inspiration for learning new recipes. Here is the first one that I took on board today: Florentine Eggs.

florentine eggs

Yield
Makes 4 servings (serving size: 1 slice bread, 1/2 cup spinach, 1 tablespoon hollandaise, 1 egg)
Ingredients

Saute spinach in a preheated olive oil for about 3 minutes in a large pot. Add salt and pepper. Put toasted bread on a plate and arrange spinach on the top of it.

In a skillet bring water to a simmer and add vinegar. Break each egg into a ramekin and slide into the water. Poach for 3 minutes and remove with a slotted spoon. Place 4 eggs on the top of 4 slices of bread. The yolk of remaining egg mix with mayonnaise, lemon juice and butter in a blender. Spoon this sauce over the eggs, decorate with cut spring onions and serve while hot.

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