Eggs Florentine style, for a quick dinner or a breakfast of gods.
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Total: 35 min Diners: 2
Nothing is bad with hollandaise sauce, that’s a fact. But with these eggs Florentine, besides being a sin, we’re going to take the opportunity to explain how to make it without it cutting, how to fix it if it does cut, how to preserve it and how to poach eggs in different ways to make our lives easier.
Ingredients
Free-range eggs, 4 u Fresh spinach, 100 g Salt Black pepper Extra virgin olive oil, 1 tablespoon Bread or brioche toast, 2 u
For the hollandaise sauce
. Egg yolks, 3 u Lemon juice, 2 tablespoons Butter, 180 g Salt
Step 1
The first thing we will have to do will be to clarify the butter and for this we will put it in a saucepan at the minimum, so that it melts very slowly. Once it is completely melted, let it stand to temper and separate the yellow part (which is what we want) from the white part (the milky part, which we discard).
Step 2
For the hollandaise, prepare a steam bain-marie by boiling some water in a pot. When it starts to boil we turn off the heat, we put on the pot a bowl that is well stabilized and in it the three egg yolks without any white. And we begin to beat with some rods until they foam and double their size adding the lemon juice. We can use an electric whisk always at its minimum speed.
Step 3
When the yolks have foamed, we will add the clarified butter tempered in fine stream, without stopping beating. Until the desired texture is achieved. If we see that it is too short, we can add a little warm water. Finally, add salt and black pepper. If we want to keep it for later, we will have to leave it always on this bowl, stirring from time to time, but another great option is to keep it in a thermos that retains the temperature.
Step 4
To finish our eggs Florentine we will have to cook the eggs and we can do it in three different ways:
Directly poached in boiling water with plenty of vinegar and salt. Cook the egg with its shell for 5 minutes in boiling water and quickly cool in ice water for 3 minutes. Peel and serve, the white will remain curdled and the yolk liquid. Make a little bag with the help of a plastic wrap and shape our eggs into a flower. We will put the film lining a cup or glass, we will add oil, we will overturn the egg inside and we will close the film with a knot, containing in him the whole egg removing all the possible air. Cook the egg in boiling water for 4-5 minutes. Cut the film and carefully remove the egg from it.
Step 5
Finally, sauté the spinach in a frying pan with a little oil, salt and black pepper, with the heat on high and stirring constantly. To the point that each one likes. And we also toast the bread.
Step 6
On the toasted bread we put the bed of spinach, two poached eggs on top and finish with plenty of hollandaise sauce for a brunch of champions.
Notes
The curiosities of life, and digging a little, lead us to think that in reality the oldest and most canonical recipe is that of eggs Florentine and not so much that of eggs Benedict in which spinach is replaced by bacon or smoked ham and is that for eggs Florentine we can go to the Renaissance period during which Catherine de Medici brought the spinach from Italy to France and she being from Florence began to consider any preparation with spinach & ldquo;a la florentine & ldquo;a la florentine & ldquo;a la florentine & ldquo;a la florentine & ldquo;a la florentine & ldquo;a la florentine & ldquo;a la florentine & ldquo;a la florentine & ldquo;a la florentine.ldquo;a la Florentine.
In fact, the classic sauce for “la florentina” is the Mornay, which is a cheese sauce, although the recipe has evolved to become the well-known hollandaise sauce. The spinach can be cooked or fresh and the egg can be poached, roasted even scrambled and we could also find mushrooms in the preparation or even artichokes.
By the way, and in case anyone dares, the Mornay sauce is nothing more than a béchamel sauce enriched with egg yolks, cream and cheese. Very easy but without that acid touch of hollandaise that for my taste goes wonderfully with these eggs Florentine style.
