Eggs Florentine

Eggs Florentine

Eggs Florentine

A great way to impress with home grown vegetables and herbs during lunch. It takes a bit of skill and you’re probably going to have to practice a few times to make it perfect, but don’t worry; the more times you can enjoy the lovely flavours of this. Classically this is made with a hollandaise sauce, but this time I went for the easy non-cooking, non-whisking version.

Serves 4


4 Eggs
2 English muffins, cut in half
A few lettuce leaves or fresh spinach leaves
5 tbsp of vinegar

For the sauce:

1 tbsp Vinegar
1 tbsp Sugar
4 tbsp Mayonnaise
Pinch of salt and pepper
A few sprigs of chives


– For the sauce: put the vinegar and sugar in a bowl, mix well and leave to rest for a few minutes until the sugar starts to dissolve. Then add the mayonnaise, chives and season to taste with salt and pepper.

– To make the poached eggs: fill a large pan with water and the vinegar and warm until it boils. Carefully crack an egg in a cup. When the water boils, turn down the heat and swirl the water with a spoon (carefully!). Then quickly let the egg fall into the water. For a soft boiled egg; cook about 3 min. For a hard boiled egg around 4 min. When the egg is ready, spoon it out, careful not to break it, and poach the other eggs in the same way.

– Put half a bun on each plate, dress with a bit of lettuce. Add the egg and spoon over the sauce.


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