“Eggs Florentine are a breakfast classic,” says resident chef Corey Burgan.
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
Butter slices of bread on both sides and place on a non-stick baking sheet.
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.
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
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.