Brace yourself**. Last weekend I tried Eggs Florentine for the first time [insert shocked emoji here*]. I’m very much a creature of habit and when choosing brunch I naturally always go for toast with poached eggs and either avocado or fried mushrooms.
I was visiting Sheffield for the first time and Hannah, a lady very educated in lovely local coffee shops and brunch spots, suggested we ate at Made By Jonty for lunch. This quaint little café had the perfect all-day brunch menu, and if that didn’t tempt you, there was an array of delicious cakes and bakes on display by the counter. The café was able to serve any of the brunch items on gluten free toast if you made the waiters aware that you were a Coeliac. To this day I’m not sure what made me go for Eggs Florentine…after all avocado was on the menu…but anyhow, it changed me.
The poached eggs were perfect. The hollandaise sauce was en pointe. Even the presentation was immaculate. It was demolished in a matter of minutes. How have I lived for nearly 20 years and never had this…it continues to amaze me.
Anyhow now having only ever had hollandaise sauce once, and that having been made for me, I wanted to try and make some at home in an attempt to recreate this dish. This recipe for Eggs Florentine is made using a ‘light’ hollandaise sauce and tastes divine.
- 2 slices of bread, toasted
- spinach, to serve
- 2 eggs and 2 yolks
- 1 tbsp butter, melted
- 1/2 cup greek yoghurt
- 1 tbsp lemon juice
- 1 tsp cayenne pepper
- 1 tsp mustard
- sprinkle of salt
- Start by placing the 2 yolks, greek yoghurt, melted butter, lemon juice, cayenne pepper, mustard and salt in a dish and stir until well combined.
- Place over a bain-marie and stir every now and then as it starts to thicken for 10 or so minutes until it is of the desired consistency.
- Whilst the hollandaise sauce is heating, poach two eggs in boiling water and toast the bread.
- Layer spinach onto the toast and place the poached eggs on top. Add the hollandaise sauce to the top and enjoy hot!