Eggs Florentine

Eggs Florentine

Based on 46 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Medium 👍

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
4
egg yolks
10 ml
white wine
160 g
butter
1 tbsp
lemon juice
1
bay leave
2
juniper berries
2
eggs
1 tbsp
white wine vinegar
2
bread rolls
40 g
spinach
4 slices
smoked salmon
Tabasco
salt
pepper
MetricImperial

Utensils

large saucepan, heat-resistant bowl, whisk, small saucepan, citrus press, cooking spoon, knife

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How-To Videos

basic-mayonnaise

Basic mayonnaise

how-to-poach-an-egg

How to poach an egg

how-to-separate-eggs

How to separate eggs

how-to-set-up-a-double-boiler

How to set up a double boiler

Nutrition per serving

Cal1055
Fat89 g
Protein29 g
Carb36 g
  • Step 1/6

    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.
    • 4 egg yolks
    • 10 ml white wine
    • large saucepan
    • heat-resistant bowl
    • whisk

    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.

  • Step 2/6

    In a small saucepan, melt butter.
    • 160 g butter
    • small saucepan

    In a small saucepan, melt butter.

  • Step 3/6

    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

    In a slow and consistent stream, add melted butter to egg yolks and whisk until sauce has thickened and doubled in volume.

  • Step 4/6

    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.
    • Tabasco
    • 1 tbsp lemon juice
    • salt
    • pepper
    • citrus press

    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.

  • Step 5/6

    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.
    • 1 tbsp white wine vinegar
    • 1 bay leave
    • 2 juniper berries
    • 2 eggs
    • large saucepan
    • cooking spoon

    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.

  • Step 6/6

    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!
    • 2 bread rolls
    • 40 g spinach
    • 4 slices smoked salmon
    • knife

    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!

  • Enjoy your meal!

    Eggs Florentine

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