Eggs Florentine Recipe

Name: Eggs Florentine
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 large free range eggs; 1 sachet Hollandaise Sauce; 300 mililitre (½ pint) milk; 25 g (1 oz) butter (optional); 4 slices ciabatta; 175 g (6 oz) fresh spinach; 1 tbs olive oil; pinch Ground Nutmeg; 4 tbs grated Parmesan cheese; Schwartz Sea Salt and Black Pepper to season

Ingredients

4 large free range eggs
1 sachet Hollandaise Sauce
300 mililitre (½ pint) milk
25 g (1 oz) butter (optional)
4 slices ciabatta
175 g (6 oz) fresh spinach
1 tbs olive oil
pinch Ground Nutmeg
4 tbs grated Parmesan cheese
Schwartz Sea Salt and Black Pepper to season

	PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 4

Instructions

Bring a large saucepan of salted water to the boil. Create a whirlpool effect in the pan by swirling the water around with a wooden spoon (this will allow the white to encapsulate the yolk). Crack one egg at a time into the pan and cook for 3-4 minutes.
In a small saucepan, combine the Hollandaise Sauce Mix sachet contents with the milk and bring to the boil stirring. Add the butter and simmer for 1-2 minutes.
Meanwhile, griddle the ciabatta slices until lightly toasted. Then roughly shred the spinach and sauté in the olive oil for 2-3 minutes until wilted.
Serve the spinach and poached eggs on top of the ciabatta slices. Season and sprinkle a pinch of Ground Nutmeg and 1 tbs Parmesan cheese over each egg.
Drizzle over a little of the Hollandaise Sauce and serve immediately.

Lunch