Eggs Florentine & Eggs Benedict have many similarities.The basic difference is, Ham/Bacon and hollandaise sauce in Eggs Benedict is replaced with Spinach and Mornay sauce in Eggs Florentine …In Florentine, however, eggs can be poached or scrambled or boiled.Anything with the name “Florentine” in it means one thing: it has spinach.
Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 20 | Nos | Egg |
| 0.05 | LITRES | White wine vinegar |
| 0.3 | KG | Spinach |
| 20 | Nos | English muffin – cut in to half |
| 0.1 | KG | Butter |
| 0.2 | KG | Mornay |
| 0.7 | KG | Hash brown potatoes |
| 0.25 | KG | Grilled tomato |
| 0.3 | KG | Grilled asparagus |
| 0.050 | KG | Fresh ground pepper |
Method:
- Step 1- Poach all eggs and keep aside on paper/cloth towel
Boil water with vinegar and bring to a simmer
Break the eggs into a bowl and then into the boiling water
Keep the temperature of water at 80 – 90 degrees and cook for 4 mins and 30 sec.
Take the poached eggs out from water and keep them aside. - Step 2 – blanch the spinach
- Step 3 – Keep hash brown & mornay sauce ready
- Step 4 – Combining the Ingredients & serve
Apply butter on the english muffin halves and toast them.
Place the blanched spinach on both halves.
Then place one poached egg on top of spinach & pour mornay sauce on top
Garnish with fresh ground pepper from a pepper mill
Serve with hash brown potatoes , grilled tomatoes & asparagus on the side.