Following the spinach english muffins made from The Fabulous Baker Brothers I wanted to make another recipe from the book and so attempted to make eggs benedict; florentine style.
Now, lets get this out there. I adore spinach, I also adore eggs (preferably poached) and therefore I had high hopes for this recipe and it certainly did not disappoint!
Essentially, I warmed through the muffins in the oven whilst making a hollandaise sauce. Hollandaise sauce can be tricky to make and I must admit that my first attempt went awry, leaving me with a split butter and egg mixture- Ahh! But, perseverance (and a make-shift bain–marie) paid off; this sauce is a delight to eat, luxurious and creamy.
Once the hollandaise was prepared, in all its yellow delight, I poached a few eggs (one for me, two for the man).
Plated this up with a slice of parma ham, some fresh spinach leaves, the poached egg and copious amounts of the hollandaise sauce all atop the spinach muffins.