Eggs Florentine

Method of preparation

The hollandaise sauce:

• Start with the Hollandaise sauce. Put a pan on very low heat, add butter and clarify it.
• Skim away any solid particles that rise to the top without overheating the butter.
• You should be left with golden clarified butter.
• Meanwhile, put the shallot, peppercorns and vinegar in a small pan. Let this reduce by three-quarters. Pour this through a sieve and set aside.
• Place the egg yolks, vinegar reduction and salt in a glass or metal bowl over a large pan of boiling water and whisk until doubled in volume.
• Remove the pan from the heat and slowly add the clarified butter, little by little, until fully incorporated and emulsified.
• If it becomes a little thick or looks like it is starting to split, add some warm water.

The eggs and buns:

• Poach the eggs as follows: first, add 1 tbsp vinegar to a pan of water over medium heat.
• Next, crack the eggs into small cups and swirl the water.
• Then, one by one, drop the eggs into a pan of boiling water and poach for 3 minutes.
• Meanwhile, put the kaiser rolls in the oven for a while.
• Briefly fry the spinach in a frying pan so that they become smaller.
• It is important to drain the spinach well.
• Divide it between the buns. Place a poached egg on each half.
• Gently heat the Hollandaise sauce in a pan of boiling water and spoon a generous amount over the eggs.

If you don't make your own Hollandaise sauce, you can replace it with a sauce of your choice. (Mayonnaise is always good!)