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Home » , » eggs benedict, royale and florentine recipe

eggs benedict, royale and florentine recipe

Written on Friday, September 30, 2016 | 12:05:00 PM

Serves : servings 

Ingredients : 
- 4 eggs
- 2 English muffins
- 4 slices of ham
- a few chives, snipped

- as for Benedict, but using 8 slices smoked salmon instead of ham

- as for Benedict, but omit ham and use:
- 500g fresh spinach
- 15g butter
- grating of nutmeg
- squeeze of lemon juice

- 50ml white wine vinegar
- a few peppercorns
- 1 bay leaf
- 1 shallot, finely diced
- 1 mace blade
- 3 egg yolks
- 250g butter, melted
- squeeze of lemon juice
- pinch of sugar (optional)
- salt and black pepper

Preparation Method :
1) Poach the eggs but for just 2 1⁄2 minutes, instead of 3. Carefully place them on kitchen paper to drain.

2) Now make the hollandaise sauce. Put the vinegar in a small saucepan with 50ml water, the peppercorns, bay leaf, shallot and mace blade. Bring to the boil and simmer until the liquid has reduced to 2 tablespoons. Strain the liquid into a bowl, discard the solids and set aside.

3) Put the egg yolks in a heatproof bowl with a pinch of salt. Whisk in the vinegar reduction, then set the bowl over a pan of simmering water – the bottom of the pan shouldn’t touch the water. Gradually add the melted butter, a few drops at a time to start with, and whisk constantly, until you have a thick emulsion. Continue adding the butter in a slightly faster, steady stream until it is all incorporated and you have a thick, glossy sauce. Taste for seasoning and add a squeeze of lemon juice or a pinch of sugar to balance the flavours. Keep warm.

4) Split, toast and butter the muffins and put a slice of ham on each half. Bring a large frying pan of water to the boil and add the poached eggs for 30 seconds just to warm them through. Put a poached egg on each muffin half, then spoon over the hollandaise sauce. Sprinkle with chives and serve immediately.

5) EGGS ROYALE: Follow the method above, but replace the ham with slices of smoked salmon.

6) EGGS FLORENTINE: Wash the spinach thoroughly, removing any tough stalks. Pile it into a large saucepan and wilt it down over a gentle heat. Drain the spinach thoroughly, squeezing out as much water as you can, then chop. Melt the butter in a frying pan, add the spinach and heat it through. Season with salt and pepper, nutmeg and lemon juice. Divide the spinach between the muffins in place of the ham, then add the eggs and hollandaise as above.


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