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- Eggs Florentine
Eggs Florentine
Nutrition facts per serving:
- Energy in kcal about 568
- Fat about 34g
- Carbohydrates about 34g
- Protein about 24g
This is needed
This is needed
for 4 people
Spinach
- 1 tbsp butter
- 1 onions, finely chopped
- 1 tsp salt
- 600 g frozen chopped spinach, slightly defrosted
- a little pepper
Eggs
- 1.5 litres water
- 8 fresh egg
- 1 dl white wine vinegar
Serve
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- 2.5 dl hollandaise sauce
- 8 slices toast bread (approx. 200 g)
- salt and pepper to taste
- 0.5 bunch chives, finely chopped
And that's how it's done
And that's 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
