Eggs florentine
This Eggs Florentine recipe for a lacto ovo vegetarian diet covers 31% of your daily vitamins and minerals. It is a great dish to serve for brunch or a special breakfast occasion.
Ingredients
butter
56.75 g
red pepper powder
4 servings
free range eggs
11
english muffin
4
kosher salt
4 servings
lemon juice
2 Tbsps
spinach
283.5 g
water
4 Tbsps
Method
- Saute spinach in a saute pan
- Poach 8 eggs and toast muffins. Top each muffin with spinach, then a poached egg.To make the hollandaise sauce, melt the butter and keep it warm, but not hot.
- Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
- Place the top of a double boiler over hot water.
- Place 3 egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.Now add the warmed lemon juice.
- Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter.
- Add the salt and cayenne and beat the sauce until it is thick.
- Serve immediately.
Nutrition:
Carbs
31 g
Fat
24 g
Protein
22 g
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