About the Recipe
This is a tasty twist on the classic eggs Florentine.
Ingredients
3tbsp White Wine Vinegar
8 Eggs
4 English Muffins
200g Spinach
150g Smocked Salmon
6 Fresh Chives
250g Butter
1 Lemon
0.35 tsp Cayenne Pepper
Preparation
Step 1
For the hollandise sauce: Melt the butter in a saucepan over a low heat, removing any white fat that collects on the surface. Add 4 egg yolks, tbsp white vingar and a splash of water to a glass bowl and mix. Put this bowl over a saucepan half filled with simmering water and whisk for 2-5 minutes until it has thickened
Step 2
Remove pan from the heat and then gradually add the melted butter until you have a creamy hollandise. Season with a dash of lemon and cayenne pepper.
Step 3
Meanwhile, bring a large pan of water to the boil with a dash of white wine vinegar. Carefully break 4 eggs into the water and cook for around 2 minutes.
Step 4
wilt the spinach into another pan - this will make around 2-3 minutes. Toast the Muffins and layer with the wilted spinach, smocked salmon and poached eggs. Put the hollandise sauce and sprinkle chives on top
Step 5
Stir through the yoghurt and corridander into the curry before serving with the rice.