Eggs Florentine V 1

The recipe Eggs Florentine Kitchen Mode

• 1

  Melt butter over medium heat. Stir in shallots along with a pinch of salt. Cook for 3 minutes or until softened. Add spinach, and stir gently until just wilted, then immediately remove from heat. Taste and season.

• 2

  Meanwhile, fill a deep frying pan with water and bring to a gentle bubble. Lower heat to just below a simmer and then stir in the malt vinegar. Crack eggs, one at a time, into a small bowl or ramekin and gently tip into water, making sure to keep space between the eggs (this can be done in batches if necessary). Cook until the whites have set but the yolks jiggle when you give them a little shake. Remove to plate lined with kitchen paper to drain.

• 3

  Toast muffins, then pop onto plates and divide the spinach between the muffins. Top each with a poached egg, and 1 tablespoon hollandaise sauce (warmed gently or at room temperature). Sprinkle with a scattering of chives and dig in.

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