Make Classic Christmas Morning Brunch Item
They say, just like the perfect little black dress, the classics are timeless and always come back. In this case, this dish never went away, but it seems to have gone missing for a while making room for more gastronomically exciting recipes. Simplicity at its best, showing why this dish is a classic. You can always have cured ham, crab, shrimp, lobster and salmon on hand for your guests to build their own classic......but it is delicious on its own.
Eggs Florentine
Serves 4
Total time: 45 minutes
Ingredients
EGGS FLORENTINE
4 English muffins
4 free-range eggs
8 oz of baby spinach, washed
Hollandaise
3 egg yolks
8 oz of butter (2 sticks)
4 tbsp of white wine vinegar
1/2 shallot, thinly sliced
1/2 tsp black peppercorns
Hollandaise
Start by clarifying the butter. Place the butter in a pan over a very low heat. Skim away any solids that rise to the top without heating the butter too much. You should be left with a golden clarified butter.
Meanwhile, place the shallot, peppercorns and vinegar in a small pan and reduce by 3/4. Pass through a sieve and set aside.
Place the egg yolks, vinegar reduction and salt in a glass or metal bowl over a large pan of simmering water and whisk until doubled in volume.
Remove from the heat and slowly start to add the clarified butter a little at a time until fully incorporated and emulsified. If it is getting a little thick or looking like it is starting to split, just add a little warm water.
Poaching the Eggs
Add 1 tbsp of vinegar to a pan of water set over a medium heat. Crack the eggs into small cups and swirl the water. Drop the eggs in one by one and poach for 3 minutes.
Meanwhile, toast the muffins and quickly sauté the spinach in a sautee pan.
Drain the spinach well and arrange over the muffins. Top each half with a poached egg. Warm the Hollandaise gently over a pan of simmering water before spooning generous amounts over the eggs to serve.
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