Ingredients

• 100g/3½oz butter
• cut into cubes
• 2 free-range egg yolks
• ½ tbsp cold water
• ½ tbsp lemon juice
• salt and freshly ground white pepper
• 2 English muffins
• split in half horizontally
• buttered
• 2 large handfuls baby spinach
• steamed
• 4 free-range eggs
• poached

Directions

• Preheat the grill to medium.
• For the hollandaise sauce
• place 75g/2½ oz of the butter into a small saucepan and melt slowly over a gentle heat. Once melted
• remove from the heat and set aside.
• Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water
• lemon juice
• salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds.
• Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from the heat and beat in the rest of the butter.
• Slowly pour in the melted butter
• whisking constantly
• until the sauce reaches the consistency of double cream. Season to taste with lemon juice
• salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water.
• Place the buttered muffins onto a baking tray.
• Arrange the steamed spinach on top of the muffins
• top with the poached eggs and pour the hollandaise sauce over the top
• Place the tray under the preheated grill for 1-2 minutes
• or until the top is bubbling and just turning golden-brown.
• Transfer the eggs Florentine onto two serving plates and serve immediately.