NAE Eggs Florentine
Ingredients
For Poaching
2 Eggs
500ml Water
1 Tsp Vinegar
Hollandaise Sauce
1 Egg Yolk
100gm Butter
1 Tsp Vinegar
½ Tsp Salt
Chopped Parsley
Spinach Mix
1 Cup Spinach
2 Tbsps. Butter
1 Tsp Olive Oil
Chopped Garlic
Chopped Onion
1½ Fresh Cream
Pinch of Nutmeg Powder
½ Tsp Salt
½ Tsp Black Pepper

METHOD
1. Bring water to a boil and add in the vinegar.
2. Break each egg in a separate small bowl. Do not break directly in hot water.
3. Bring the water to a simmer and gently place it in the eggs.
4. Let the whites fully cook and the yolks 20% done.
5. Remove from the water and keep on hold on a plate.
6. Place egg yolk in a bowl on a double boiler and add in the clarified butter
little by little.
7. Once all the butter is incorporated in the yolk, season and add parsley.
8. In a medium hot pan add olive oil and then the butter.
9. Add in the garlic, and onion and sauté. Add in the spinach and cook till wilted.
10. Add in the cream and season.
11. Place the spinach mix on top of the buttered bread slices.
12. Top with poached eggs and pour hollandaise on top of the eggs.
13. You can gratinate it or eat it directly.

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