How to make Baked Egg Florentine - Poached egg layered on the bed of baby spinach topped with Hollandaise sauce and baked.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Baby Spinach leaves (बेबी पालक के पत्ते), Eggs (अंडे)
Cuisine : Fusion
Course : Main Course Egg
Baked Egg Florentine Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
You can also find more Main Course Egg recipes like Paneer Anda , Tomato and Egg Stir Fry, Persian Omelette, Baked Eggs.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Baked Egg Florentine Recipe
Baby Spinach leaves 2 bunches
Eggs 10
White wine 4 tablespoons
Vinegar 1 tablespoon
Black peppercorns 1 1/2 teaspoon
Shallots chopped 1 tablespoon
Clarified butter 3/4 cup
Salt to taste
White pepper powder 1/2 teaspoon
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Serve hot
