Eggs Florentine

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 568 Kcal, 24g Protein, 34g Carbohydrates, 34g Fat


  • Spinach
  • 600 g frozen chopped spinach, slightly defrosted
  • 1 onions, finely chopped
  • 1 tbsp butter
  • 1 tsp salt
  • a little pepper
  • Eggs
  • 1.5 litres water
  • 8 fresh eggs
  • 1 dl white wine vinegar
  • Serve
  • 2.5 dl hollandaise sauce
  • 8 slices toast bread (ca. 200 g)
  • salt and pepper to taste
  • 0.5 bunch chives, finely chopped

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  • Spinach

    Melt the butter in a pan, add the onion and spinach, sauté for approx. 5 mins. until all the liquid has evaporated. Season the spinach, keep warm.
  • Eggs

    Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs individually into a cup, carefully slide into the gently boiling water, poach for approx. 4 mins. at just below boiling point, remove with a slotted spoon, keep warm on a plate.
  • Serve

    Heat the Hollandaise sauce in a small pan. Lightly toast the slices of bread in a toaster and arrange on plates. Top with the spinach, eggs and sauce, season and scatter over the chives.

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