From Scratch: Eggs Florentine

From Scratch - Eggs3

“Eggs Florentine are a breakfast classic,” says resident chef Corey Burgan.

 

INGREDIENTS:

10 eggs

1 tomato, diced

1/2 onion, diced

1 bunch basil

1 bunch chives

salt and pepper

1 baguette (1/4″ slices)

3 tbsp balsamic vinegar

3 tbsp white vinegar

1 lb spinach

2 tbsp butter

 

PREPARATION:

Butter slices of bread on both sides and place on a non-stick baking sheet.

 

DIRECTIONS:

Preheat oven to high broil.

Combine diced tomato, onion and balsamic vinegar in bowl; season with salt and pepper. Place in the fridge.

In large skillet, bring 1½” of water and the white vinegar to a boil. Break eggs one at a time into the boiling water. Use a slotted spoon and stir gently in a circular motion.

While eggs are cooking place the baguette slices under the broiler. Remove when toasted.

Cook eggs 2 to 4 minutes or until desired firmness. Remove with slotted spoon, allow water to drain, and place eggs in a bowl.

In a large frying pan sauté the spinach in butter until wilted. Remove from heat.

In a small glass, add tomato mix as the base, then add a layer of spinach. Top with poached egg and drizzle with Hollandaise sauce.

Garnish with basil leaf and chive sprout; serve with slice of toast.

From Scratch - Eggs1

 

Hollandaise Sauce

 

INGREDIENTS:

10 egg yolks

2 cups butter

2-3 tbsp apple cider vinegrette

4-5 dashes Tabasco

4-5 dashes Lea and Perrins

salt and pepper

 

DIRECTIONS:

In a saucepan, melt butter over medium heat.

In a bowl, combine egg yolks, apple cider vinegrette, Tabasco and Lea and Perrins. Whisk approximately 2 minutes, until combined.

Slowly stir in the melted butter adding half a cup at a time. Whisk to preferred thickness, then set off to the side.

To serve, pour or spoon over eggs. Add salt and pepper to taste.

From Scratch - Eggs2