Eggs Florentine with Lobster Oil Hollandaise


Preparation time
10 minutes

Cooking time
15 minutes

2 people

For the Lobster Oil hollandaise:
4 egg yolks
1 tablespoon white vinegar
Sea salt
Ground white pepper
200g butter, cut into cubes
1 tablespoon Ferguson Lobster Oil

For the eggs florentine:
1 teaspoon olive oil
4 cups baby spinach
Salt and pepper
2 teaspoons white vinegar
4 eggs
2 English muffins, halved and toasted
2 teaspoons chopped chives

Eggs Florentine with Lobster Oil Hollandaise

To make the Lobster Oil hollandaise, prepare a double boiler by filling a medium saucepan with 2cm of water. Place a heatproof bowl on top of the saucepan, ensuring that the bottom of the bowl is not touching the water. Place the double boiler on very low heat. Once the water is simmering, add the egg yolks, and whisk for 2 minutes. Add the vinegar, and a small pinch of salt and pepper, and continue to whisk for another minute. Add one cube of butter, and whisk until melted through. Repeat until all of the butter in incorporated. Remove the bowl from the saucepan and stir through the Ferguson Lobster Oil. Place a piece of cling film directly over the sauce, and set aside.

Heat a large fry-pan over medium heat and add the olive oil, spinach , and a pinch of salt and pepper. Cook for 3 minutes, stirring occasionally, or until spinach has just wilted. Set aside in the pan to stay warm.

Half fill a medium saucepan with water, and place over high heat. Once boiling, turn the heat to medium so the water is just simmering. Add the vinegar, and crack the eggs into the saucepan. Cook for 3 minutes for soft eggs, or 4 minutes for hard eggs. Remove the eggs from the water with a slotted spoon to drain.

To serve, place the English muffins on two serving plates, and top with spinach, poached eggs, lobster oil hollandaise, and chives.

(Dietary specifications: For Lactose free, use lactose free butter &  for Gluten free, use Gluten Free bread)