Foodkit Recipe
Eggs Florentine with Salmon
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Hollandaise Sauce | Open the pack and stir until smooth |
| English Muffins | Slice in half for toasting |
| Eggs (Free Range) | Use 2 eggs per person |
| Spinach Leaves (baby) | |
| Smoked Salmon Slices | Divide the pack into 4 servings |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 | Choose a pan wide and deep enough to fit your eggs. Fill 3/4s full of water and bring to a simmer. |
|---|---|
| Step 2 6 mins | Heat a frypan on medium heat, add a couple of tablespoons of butter and stir until melted. Add the baby spinach and cook, stirring, until the spinach has softened. Season lightly with salt, then set to one side. |
| Step 3 5 mins | Toast the muffins. |
| Step 4 8 mins | To cook the eggs, add the white vinegar to the pan of water. Make sure the water is just simmering and not boiling. Carefully break the eggs into a cup, then lower gently into the water, one a a time. |
| Step 5 4 mins | Use a slotted spoon to gently ease the egg off the bottom of the pan without breaking it. For a soft poached egg it should take about 90 seconds to 2 minutes. If you like your yolks firmer, cook them 30 to 40 seconds longer. Use the slotted spoon to remove the eggs from the water, then drain on kitchen paper. |
| Step 6 3 mins | Meanwhile, put the hollandaise sauce in a pot and gently heat, being careful as it can split |
| Step 7 | To serve - Arrange the cooked spinach on top of the toasted muffins. Lay on the smoked salmon slices. Place the poached eggs on top of the salmon. Spoon over a couple of generous tablespoons of hollandaise then crack over some fresh pepper. |
Follow Us