Eggs Florentine

• butter↗15g g
• fresh spinach↗200g g
• grated nutmeg↗
• white wine vinegar↗½ tsp tsp
• fresh eggs↗4
• English muffins↗2

  split

• white wine vinegar↗50ml ml
• shallot↗1

  finely chopped

• unsalted butter↗125g g
• yolks↗2

  (freeze the whites to use in another recipe)

• heavy cream1 tbsp tbsp
• lemon juice1-2 tbsp tbsp

  to taste

Step-by-step instructions

1. 1

   First, make the hollandaise. Place the vinegar, shallot and a pinch of ground black pepper in a small saucepan and bring to a boil. Reduce heat and simmer for 3‑4 minutes until the mixture reduces by about two‑thirds. Remove from heat and let cool. Melt the butter in a second saucepan over low‑medium heat and pour into a jug.

2. 2

   Fill a saucepan with water to one‑third of its volume, bring to a boil, then reduce to a gentle simmer. Transfer the vinegar mixture to a heat‑proof bowl. Add the yolks and whisk. Place the bowl over the simmering water so the bottom does not touch the water. Use an electric mixer if needed.

3. 3

   Whisk until the yolks become lighter and streaks appear. Add the cream and whisk again, then slowly pour in the melted golden butter, keeping the liquid in the jug, whisking constantly until the sauce thickens. (The remaining liquid in the saucepan is essentially whey, which can be cooled and used in pancakes or baking.) Season with salt and lemon juice to taste. Remove the bowl and let sit at room temperature, stirring occasionally.

4. 4

   Heat butter for the base in a large skillet over medium heat. Add the spinach and cook 2‑3 minutes, stirring, until wilted. Transfer to a sieve or colander and drain excess liquid, then season with salt, pepper and a little nutmeg. Set aside and keep warm.

5. 5

   Add vinegar to the saucepan with simmering water, reduce to a gentle simmer. Crack the eggs directly into the water (or first into small molds for convenience) and poach for 2 min 30 sec for room‑temperature eggs or 3 min for cold eggs. Remove with a slotted spoon, pat dry on paper towel and, if desired, trim excess whites.

6. 6

   Heat the grill to high temperature and toast the muffins with the cut side up. Spread a layer of the wilted spinach on each toasted muffin half. Place a poached egg on top of the spinach, then generously drizzle hollandaise. Garnish with freshly ground black pepper and serve immediately.