Eggs Florentine

Instructions

1. 1

   First make the hollandaise. Put the vinegar, shallots and some cracked black pepper in a small pan, and bring to a boil. Reduce the heat and simmer for 3-4 mins until the mixture has reduced by two-thirds. Remove from the heat and leave to cool. Melt the butter in a second pan over low-medium heat and pour into a jug.

2. 2

   Fill a saucepan a third full with water, bring to a boil, then reduce to a simmer. Tip the vinegar mixture into a heatproof bowl. Add the egg yolks and whisk. Set the bowl over the pan of simmering water, ensuring it doesn’t touch the water. You can use an electric whisk for this if you have one.

3. 3

   Whisk until the yolks lighten in colour and you see trails from the whisk. Whisk in the cream, then slowly pour in the melted golden butter fat leaving the milky liquid in the jug, whisking continuously until thickened. (The liquid that's left in the pan is essentially buttermilk that can be chilled, then used in pancakes or baking.) Season with salt and lemon juice to taste. Remove the bowl and leave at room temperature, stirring occasionally.

4. 4

   Heat the butter for the base in a large frying pan over medium heat. Add the spinach and cook for 2-3 mins, stirring, until wilted. Tip into a sieve or colander and drain off any excess, then season with salt and pepper and a little nutmeg. Set aside and keep warm.

5. 5

   Add the vinegar to a pan of boiling water, reduce to a simmer. Crack the eggs directly into the simmering water (or into ramekins first for easier handling) and poach for 2 mins 30 secs for room temperature eggs, or 3 mins for cold eggs. Lift the eggs out with a slotted spoon, drain on kitchen paper, and trim any wispy whites, if desired.

6. 6

   Heat the grill to high and toast the muffins cut-side up. Spread a layer of the wilted spinach on each toasted muffin half. Place a poached egg on top of the spinach, then generously spoon over the hollandaise sauce. Finish with a grinding of black pepper and serve immediately.