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Eggs Florentine
Florentine eggs, also called eggs florentine, with spinach, lemon and butter.
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Ingredients
Directions
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Split the eggs. The proteins are not used. Squeeze out the lemon. Put the egg yolks and the lemon juice in a bowl.
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Bring a pan with a layer of water to the boil.
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Hang the bowl with the egg yolks in the pan, but make sure the bowl does not touch the water (au bain-marie). Beat the mixture lightly.
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Meanwhile, melt the butter in a saucepan.
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Pour the melted butter slowly and while beating with the whisk near the egg yolks while the bowl is still hanging over the hot water.
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Season the sauce with pepper and salt.
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Meanwhile, bring a skillet with water to the boil. Turn off the heat.
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Break the rest of the eggs each in a cup and let them slide into the softly boiling water in a smooth motion.
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After 3 minutes, remove the poached eggs from the pan with a slotted spoon and drain on a plate.
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In the meantime, heat the rest of the butter in a large frying pan or wok and let the spinach shrink in 3 minutes. Change regularly.
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If possible, allow to drain if a lot of moisture is released.
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Halve the buns and grill all halves in the toaster. Place a toasted ½ ball on each plate.
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Divide the spinach over the balls. Put a poached egg on it. Pour some sauce over it.
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Nutrition
435Calories
Sodium7% DV160mg
Fat54% DV35g
Protein30% DV15g
Carbs4% DV13g
Fiber12% DV3g
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