Eggs Florentine

Eggs Florentine with Halloumi

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Ingredients

• 2 pieces 'Burger' halloumi – grilled
• 4 pieces egg
• 100 g clarified butter
• 300 g spinach – fresh or frozen/lightly sautéed
• 1 piece bagel or 'Gulluri' bread – cut horizontally, grilled & buttered
• ½ tbsp lemon juice
• Salt & pepper – to taste
• Paprika – to taste
• 1 tbsp vinegar – for poached eggs

Instructions

• For the hollandaise sauce, place 75 g of clarified butter into a small saucepan and melt slowly over gentle heat. Once melted, remove from heat and set aside.
• Place two egg yolks into a bowl set over a pan of gently simmering water (make sure the bowl doesn't touch the water) and beat until pale and thickened. Add ½ tbsp of cold water, lemon juice, salt, and freshly ground black pepper to the egg yolks and beat for another 30 seconds.
• Add half of the melted butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from heat and beat in the rest of the butter.
• Slowly pour in the mixture, whisking continuously, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt, and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water.
• For the poached eggs, boil some water in a saucepan. Once boiling, reduce the heat. Add vinegar, stir gently to create a swirl, crack the egg into a ladle, and gently place it in the water. Cook for 3 minutes or until cooked as desired. Remove from water and continue for the rest.
• Arrange the halloumi pieces and steamed spinach on top of the bread, top with the poached eggs, and pour the hollandaise sauce over the top. Finish with a pinch of paprika and serve immediately. Enjoy!

Nutritional Information

• Kcal: 2170 kcal (2 portions → 1085 kcal)
• Preparation time: 30-40min
• Difficulty: Medium