HFM sprint - Lunch - Sandwich - Eggs Florentine
on brioche bread with Hollandaise sauce (2 servings)
.
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
2 stuk(s)
Briochebroodje
(Bevat Melk (inclusief lactose), Soja, Tarwe)
4 stuk(s)
Ei
(Bevat Eieren)
1 stuk(s)
Knoflookteen
300 gram
Spinazie
1 stuk(s)
Citroen
100 gram
Hollandaisesaus
(Bevat Melk (inclusief lactose), Eieren)
20 gram
Grana Padanovlokken DOP
(Bevat Eieren, Melk (inclusief lactose))
Zelf toevoegen
1 el
Zonnebloemolie
4 el
Wittewijnazijn
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
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.
- 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.
- 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.
- 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.
