How to make Eggs Florentine with bacon

EGGS FLORENTINE: RECIPE
This is a classic dish that is great as a starter or brunch dish. Eggs Benedict is a dish that consists of a half of an English muffin, topped with ham or bacon, poached eggs, and hollandaise sauce. Eggs Florentine substitutes spinach for the ham/bacon. The recipe below is a combination of the two. For vegetarians, simply leave the bacon out. Hope you enjoy.

Eggs Florentine Ingredients (serves 4)
- 8 thin bacon rashers
- 20g butter
- 2 bunches of spinach, trimmed, washed, dried
- dash of white vinegar
- 4 fresh eggs, at room temperature
- 4 slices ciabatta, sourdough or English muffins, toasted

Hollandaise sauce Ingredients
- 1/4 cup (60ml) white wine vinegar
- 6 black peppercorns
- 1 shallot, finely chopped
- 2 egg yolks
- 200g unsalted butter, melted
- 2 tsp lemon juice

Step 1
To make the hollandaise sauce, combine the vinegar, peppercorns and shallot in a small saucepan over low heat. Bring to a simmer and cook, uncovered, for 3-5 minutes or until mixture reduces to 2 tsp. Remove from heat and strain through a fine sieve.
Step 2
Place the vinegar reduction and egg yolks in a medium heatproof bowl over a saucepan that is half-filled with simmering water. Use a balloon whisk to whisk, while very gradually adding the melted butter in a thin, steady stream. Whisk until thick and creamy. Remove from heat. Season to taste with salt and ground white pepper. Add the lemon juice and stir to combine. Cover with foil and set aside.
Step 3
Heat a large frying pan over high heat. Add the bacon rashers and cook for 2 minutes each side or until crisp. Transfer to a plate. Melt the butter in the pan until foaming. Add the spinach and cook, stirring, for 3-4 minutes or until spinach wilts. Season to taste with salt and pepper.
Step 4
Add vinegar to a deep frying pan filled with water and bring to the boil over high heat. Reduce heat to low and bring to a gentle simmer. Crack 1 egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Gently slide the egg into the water and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover loosely with aluminium foil to keep warm and repeat with the remaining eggs.
Step 5
Place the toast on the serving plates. Spoon the spinach and bacon over the toast slices. Top with the poached eggs and drizzle with hollandaise sauce. Season with freshly ground black pepper and serve immediately.

EGGS FLORENTINE TIPS:
– Vinegar added to the poaching egg water will immediately set the eggwhite, giving the final poached egg a better shape.

Source: Sarah Hobbs