International
Egg Florentine
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International
SwedenEgg Florentine
Poached egg, hollandaise sauce and butter-fried sourdough bread. We beat the eggs hard for the lacto-ovo vegetarian brunch classic eggs florentine or egg florentine! Serve in the traditional way with butter tossed spinach.
Ingredients
Pull out and measure what you need before you start cooking.
- 200 g butter
- 1 shallot
- 2 tbsp white wine vinegar
- 1/2 dl dry white wine
- 1/2 dl water
- 4 white peppercorns
- 3 egg yolks
- 2 - 3 teaspoons freshly squeezed lemon juice
- salt
- white pepper
- 4 slices of light sourdough bread
- 2 tbsp butter
- 200 g fresh leaf spinach
- 1 tbsp butter
- 1 dl vinegar (12%)
- 1 1/2 dl water
- 4 eggs
- black pepper
- pepper
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Hollandaise: Melt the butter in a pan, remove from the heat.
- 2
Peel and finely chop the onion.
- 3
Add onion, vinegar, wine, water and white peppercorns to another saucepan.
- 4
Bring to a boil and reduce by half.
- 5
Strain out the onion and spices and pour the liquid into a clean pan.
- 6
Add the egg yolks and whisk together over low heat until it thickens a little.
- 7
Remove the pan from the heat and add the butter drop by drop while whisking and whisk to a creamy sauce.
- 8
Add a little water if the sauce is thick.
- 9
Season to taste with lemon juice, salt and pepper.
- 10
Fry the bread in butter.
- 11
Fry the spinach in butter in a large frying pan and season with salt and pepper.
- 12
Mix vinegar and water in a bowl.
- 13
Crack down one egg at a time with approx. 30 second intervals so that the egg white has time to react with the acid.
- 14
Leave for 5 minutes.
- 15
Boil a large wide saucepan of salted water.
- 16
Pour the liquid with the eggs straight into the boiling water.
- 17
Let simmer for 3-4 minutes.
- 18
Lift the eggs with a slotted spoon and place on a plate with paper to drain the liquid.
- 19
Top the toasted breads with spinach, eggs, hollandaise and black pepper.
Serving profile
At a glance
19 ingredients and 19 steps from prep to serving.
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Source
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Recipe source: Ingredienser och tillagningssteg verifierade mot strukturerad Recipe-data från ICA Köket. Original link
Recipe image: ICA Köket. Källbild används endast som verifieringsreferens. Liveytor visar enbart egna receptbilder.
Image type: standard image.
Image source: View original
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