Things on toast; Monday – Eggs Florentine

So one of my favourite meals of the day is breakfast, in particular, toast (which my housemates know all too well!)  For some reason, people at Uni seem to skip breakfast more than when they are at home – be it because they are in a mad rush for a 9am or simply because they are too hungover – I want to stop making breakfast a chore! For the next seven days, I will post 7 different, more exciting ways to eat your toast, some will be more tricky than others, but all doable!

So here is Monday’s instalment: Eggs Florentine – Poached egg on wilted spinach with hollandaise sauce oodled over. 

Based on 1 person, you’ll need:

3 eggs (1 whole, 2 yolks only)

1 Lemon

50g butter

a good handful of spinach

A Slice of toast (obv…)

The trickiest part of this recipe is the hollandaise sauce, but it’s not as hard as it may seem! Trust me.

Get a pan of boiling water and put a glass bowl on the top.  Melt the butter into the bowl, squeezing in the lemon, then put the two yolks in and whisk constantly until the sauce thickens.  Take off the heat.

Put your toast in.  In a skillet or frying pan, on a medium heat, put your spinach in with just a splash of water, cover with a lid.

In the pan with boiling water, with a spoon, stir the water quite fast, until you get a small whirlpool in the middle, crack your egg in (I crack my egg into a small glass, then use that to lower it in) and reduce the heat so that the water is barely boiling – this will ensure the egg doesn’t get battered and split.  Cook for 3-4 minutes depending on the size of your egg.

Lay the wilted spinach on the toast, top with your poached egg (remove with a slotted spoon) and spoon over the hollandaise sauce.  Finish with salt and pepper.

Hx

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