Recipe for the hollandaise sauce
- To cook the sauce, get a heat proof bowl and set it over the pot of simmering water. Make sure the bowl does not touch the water. In the bowl mix the egg yolks with lemon juice and water.
- Whisk the mixture nonstop until you see some thickness forming. Once you notice that, keep whisking for a minute more and then remove the bowl from the pan as soon as you see the mixture thickening further.
- After that include the sale, pepper, and cayenne pepper (for extra flavor). With a stick blender that has an aerator attached to it, blend the mixture as you slowly pur the butter in the bowl.
- Keep mixing till you see the mixture thickening to the point getting to a consistency of a double cream. After you have seasoned the mixture to taste, cover the mixture and put the bowl in lukewarm water to keep it warm till the time to serve arrives.
Recipe for the Eggs Florentine
- In a pan, melt 1tsp of butter on medium high heat. Add the spinach to the pan and cook until it looks wilted, this would take you approximately 2 minutes. After the spinach has been cooked, keep it warm by covering it up in an enclosed space.
- Preheat the grill
- Place the muffins on a baking tray and arrange the spinach on top of them. Place the poached eggs on top of it and pour the hollandaise sauce over the top. Place the tray in the preheated grill for 1-2 minutes or until you see the top bubbling and turning golden brown.
Did you know, that Eggs Florentine are actually Eggs Benedict with the bacon being substituted by spinach.
It was invented by a retired Wall Street stock broker when he wandered in Waldorf Hotel to find a cure for his hangover in 1894. He ordered buttered toast, poached eggs, crisp bacon, and a bowl of hollandaise sauce. The matre d’hotel was so impressed by this that he put it in the menu of the hotel, by substituting ham for bacon and English muffin for toast.