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Eggs 'Sur Le Plat Florentine'

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Pour boiling water over the spinach. Toss and drain well. Then squeeze out any liquid from the spinach using your hands and set aside.
  • To make Hollandaise sauce, place the tarragon vinegar and 4 tbsp cold water in a heavy-bottomed pot and reduce by one-third.
  • Then add 5 egg yolks to the vinegar reduction and gently cook over simmering water until lightly thickened, continually whisking (being careful not to touch the bottom of bowl with water). Set aside to cool.
  • Melt the ghee in another pot and then set aside to cool slightly.
  • When ready, add tablespoons of the ghee into the vinegar mixture, whisking between each addition. Stir in seasonings and lemon juice. Taste for seasoning.
  • Brush a gratin (or any ovenproof) dish with melted butter and top with the spinach.
  • Then individually break the 4 eggs into cups and slide them on top of the spinach. Season and cook in the middle of the oven until just set.
  • Serve the eggs with the Hollandaise sauce sprinkled on top and good crusty bread on the side.

Ingredients

  • a handful of baby spinach leaves, stalks removed, washed well & dried
  • 1 tbsp tarragon vinegar
  • 5 egg yolks & 4 large eggs
  • 250 gm ghee
  • sea salt & freshly ground pepper
  • juice ½ lemon
  • melted butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm