Eggs Florentine

In a heatproof bowl set over a pot of barely simmering water, whisk the egg yolks constantly until the mixture begins to thicken. Then add lemon juice and continue whisking for about 1 minute more.

Slowly drizzle in the clarified butter (ghee) and continue to whisk until the sauce is thickened and doubled in volume. In the meantime, you can add a bit more lemon juice to balance the taste. Remove the bowl from over the pot as soon as the mixture thickens. Cover and place in a warm spot until ready to use for the Eggs Florentine.

To make English muffin: Drizzle a bit of cooking oil into a cast iron skillet. Add a knob of butter into the skillet and toast the muffins for about 2 minutes. Press the muffins, the nooks-and-cranny-side down, so that the butter can seep into them. When you take them off the pan, they should be golden brown color. Set the muffins aside on a baking tray.

To make Tomatoes: Cut tomatoes into 1/2” inch slices. Soak the slices in buttermilk for 15 minutes Remove the tomatoes from the buttermilk and season them with salt and pepper. Dip the slices in bread crumbs and pack tight. Add some more 1 tbsp olive oil to the cast iron skillet and lightly fry the tomatoes over medium heat until they are golden brown on both sides. Set them aside on the baking tray.

To poach the eggs: Bring a wide-surface, deep pot with 50ml of water to a simmer, just below boiling. Add about a tablespoon of red wine vinegar. Swirl a spoon in the water, creating vortex and drop first egg into the pot. Allow the egg white to solidify around yolk and gently move the egg away from the center of the pot. Wait aprroximately 1 minute before creating the vortex again, and drop in the second egg.

After letting the eggs to simmer for 4 minutes, pull first egg out of the pot with a strainer, and then the second egg. Set aside on a paper towel. Season with salt and pepper.

For the spinach: Clean spinach of any dirt and debris In a skillet over medium-high heat, add 1tbsp olive oil, spinach, and a pinch of salt Cook quickly until wilted. Remove the spinach from a pan to a tray with a paper towel to absorb the remaining moisture.

Assemble and drizzle hollandaise sauce.

Enjoy!