Operation Manual

29
Breakfast
Eggs Florentine with
Hollandaise Sauce
Serves: 2
(NOTE: contains raw eggs)
Ingredients
4 poached eggs
2 large handfuls of spinach, steamed
2 English muffins, cut in half, toasted
For the Hollandaise Sauce
125g butter, cut into cubes
2 egg yolks
½ tbsp cold water
½ tbsp lemon juice
Salt and freshly ground white pepper
1. Melt the butter very slowly and gently over a bain marie (hot water bath).
2. Add the egg yolks, cold water, lemon juice and salt and pepper into the Blender
with the Cross Blade attached.
3. Blend the egg yolk mixture until it lightens in colour, for about 20-30 seconds.
4. Drizzle in the melted butter slowly, while the blender is going.
5. Blend until the sauce reaches the consistency of double cream. If necessary,
season further with more salt and pepper and/or lemon juice.
6. Place 2 toasted, buttered muffin halves onto each serving plate. Top each
muffin with spinach, followed by one poached egg.
7. Spoon the hollandaise generously over the top of each muffin.
Serve immediately.