Eggs Florentine

Name: Eggs Florentine
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 6 round egg; lemon; 120 g unsalted butter or margarine; 400 g fresh spinach; 2 rolling white bread

Florentine eggs, also called eggs florentine, with spinach, lemon and butter.

Ingredients

Kitchen Stuff

4 Cup
1 toaster

Directions

Split the eggs. The proteins are not used. Squeeze out the lemon. Put the egg yolks and the lemon juice in a bowl.
Bring a pan with a layer of water to the boil.
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.
Meanwhile, melt the butter in a saucepan.
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.
Season the sauce with pepper and salt.
Meanwhile, bring a skillet with water to the boil. Turn off the heat.
Break the rest of the eggs each in a cup and let them slide into the softly boiling water in a smooth motion.
After 3 minutes, remove the poached eggs from the pan with a slotted spoon and drain on a plate.
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.
If possible, allow to drain if a lot of moisture is released.
Halve the buns and grill all halves in the toaster. Place a toasted ½ ball on each plate.
Divide the spinach over the balls. Put a poached egg on it. Pour some sauce over it.