Eggs Florentine with Spinach and Grana Padano
on brioche bread with Hollandaise sauce | 2 servings
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Tags:
Recipe
Allergens:
Milk
•Soy
•Wheat
•Egg
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
2 unit
Brioche bun
(Contains Milk, Soy, Wheat)
4 unit
Egg
(Contains Egg)
1 unit
Garlic
300 g
Spinach
1 unit
Lemon
100 g
Hollandaise sauce
(Contains Milk, Egg)
20 g
Grana Padano flakes DOP
(Contains Egg, Milk)
Not included in your delivery
1 tablespoon
Sunflower oil
4 tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2948 kJ
Calories705 kcal
Fat44.7 g
Saturated Fat12.2 g
Carbohydrate43.1 g
Sugar7.2 g
Dietary Fiber6.8 g
Protein30 g
Salt1.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Lidded saucepan
•Slotted Spoon
•Whisk
•Large Pot
•Paper Towel
•Tall-Sided Pan
•Saucepan
Cooking Steps
1
This step describes a simple method for preparing the eggs. If you'd prefer poached eggs, follow the instructions in step 2.
- Preheat the oven to 180°C.
- Boil plenty of water in a lidded saucepan. Add the eggs and boil for 6 - 8 minutes, covered (see Tip).
- When finished, peel the eggs and cut them in half, then move on to step 3.
Tip: boil the eggs for 6 minutes if you prefer soft-boiled, or 10 minutes for hard-boiled.
2
- Preheat the oven to 180°C.
- Boil plenty of water in a large pot. Once boiling, add the vinegar.
- Use a whisk to swirl the water to create a small whirlpool. Carefully crack an egg into the whirlpool, then turn the heat to low and cook until the white part has fully set; this should take 2 - 3 minutes (see Tip).
- Remove the egg with a slotted spoon and add to a plate lined with kitchen paper to absorb excess water. Repeat for each egg.
Tip: this method will give you runny egg yolks, but feel free to cook them for a minute longer if you prefer.
3
- Bake the brioche rolls in the oven for 3 - 4 minutes.
- Meanwhile, heat the sunflower oil in a frying pan over medium-high heat and crush or mince the garlic. Zest the lemon and cut into 6 wedges.
- Add the garlic and spinach to the pan, in batches if needed. Fry the spinach while stirring for 1 minute until it starts to wilt, add the juice of 2 lemon wedges, then remove the pan from the heat. Add a pinch of salt and pepper.
- Heat the Hollandaise sauce in a small saucepan for 1 - 2 minutes.
4
- Cut open the brioche rolls and top with the spinach.
- Place the eggs carefully on top, season with salt and pepper, and drizzle the Hollandaise sauce over them.
- Garnish with the Grana Padano flakes and lemon zest to taste and serve with the rest of the lemon wedges alongside.