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
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 Manglorean Egg Curry, Egg Hara Masala, Tomato and Egg Stir Fry, Palak Omelet.
Baked Egg Florentine Recipe Card
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
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.