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Main Ingredients | Baby Spinach leaves, Eggs |
Cuisine | Fusion |
Course | Main Course Egg |
Prep Time | 26-30 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Baked Egg Florentine
- 2 bunches Baby Spinach leaves
- 10 Eggs
- 4 tablespoons White wine
- 1 tablespoon Vinegar
- 1 1/2 teaspoon Black peppercorns
- 1 tablespoon Shallots chopped
- 3/4 cup Clarified butter
- to taste Salt
- 1/2 teaspoon White pepper powder
Method
- Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.
- Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
- Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
- Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.
- Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
- Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes.
- Serve hot
Nutrition Info
Calories | 1895 |
Carbohydrates | 20.1 |
Protein | 77.1 |
Fat | 167.2 |
Other Fiber | Iron- 16.5mg |
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