Eggs Florentine
Difficulty: Medium
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 1055 / Protein 29g / Carbohydr. 36g / Fat 89g
Ingredients (2 servings)
| 4 | egg yolks |
| 10 ml | white wine |
| 160 g | butter |
| 1 tbsp | lemon juice |
| 1 tbsp | white wine vinegar |
| 1 | bay leave |
| 2 | juniper berries |
| 2 | eggs |
| 2 | bread rolls |
| 40 g | spinach |
| 4 slices | smoked salmon |
| Tabasco | |
| salt | |
| pepper |
Utensils
large saucepan, citrus press, heat-resistant bowl, whisk, small saucepan, cooking spoon, knife
Wine Tip
Auxerrois, 2014
This powerful wooded white wine from Alsace successfully brings out the flavors of this dish.
Step 1
To set up a double boiler, add some water to a large saucepan and bring to a simmer. Place a heat-resistant bowl on top of the saucepan. Add egg yolks and white wine to bowl and whisk together until sauce begins to thicken and become creamy.
large saucepan, heat-resistant bowl, whisk
4 egg yolks / 10 ml white wine
Step 2
In a small saucepan, melt butter.
small saucepan
160 g butter
Step 3
In a slow and consistent stream, add melted butter to egg yolks and whisk until sauce has thickened and doubled in volume.
large saucepan, heat-resistant bowl, whisk
Step 4
Remove bowl from heat and add some Tabasco to taste, along with salt, pepper, and lemon juice. Stir thoroughly until sauce has a smooth consistency.
citrus press
1 tbsp lemon juice / Tabasco / salt / pepper
Step 5
In a large saucepan, bring some water to a boil. Add some white wine vinegar, bay leave, and juniper berries. Reduce water to a simmer. Poach eggs for approx. 3 – 5 min. Carefully remove from water and set aside.
large saucepan, cooking spoon
1 tbsp white wine vinegar / 1 bay leave / 2 juniper berries / 2 eggs
Step 6
Cut bread roll in half. Spread a dollop of Hollandaise onto both sides. Layer bread with spinach, salmon, and egg. Top off with more Hollandaise. Enjoy!
knife
2 bread rolls / 40 g spinach / 4 slices smoked salmon
