Eggs Florentine Recipe – The Kitchen
By Head Chef Colin Halliday
2 x potato scones
Couple of glugs of Scottish rapeseed oil
2 x cubes of unsalted butter (I use Graham’s)
100g baby spinach
Sea salt and freshly ground black pepper (I use Malden's sea salt)
2 x large, fresh free-range eggs
About 50ml shop bought hollandaise sauce (we make our own at RY, but creating it at home can be tricky and often wasteful)
Few pea shoots to garnish
Wash and dry the spinach removing any large stalks.
Heat the rapeseed oil in a frying pan and once hot add the potato scones. Once they are coloured on one side, flip them over and add a knob of butter. This will not only add flavor, but also give them a nice golden colour.
While the potato scones are cooking, heat a saucepan, add the remaining knob of butter then the spinach. Don’t worry if you don’t think there is enough butter as the spinach carries an incredible amount of water and will create an emulsion. Season with salt and freshly ground black pepper.
For the perfect poached eggs, the key is the freshness of the egg. It’s as simple as that. The fresher the better and preferably at room temperature. The older an egg gets the more the proteins repel each other causing a runny white. So, bring about four inches of water to the boil in a saucepan then add a couple of teaspoons of white wine vinegar and a good pinch of sea salt. Now turn it down to a simmer.
Crack your eggs into ramekins as it’s easier to drop them in the water one after the other. Cook them for three minutes and you will achieve a set white with a runny yolk.
Turn the potato scones out on to a clean j-cloth to absorb any excess fat then place on a warmed plate. Squeeze almost all of the buttery water from the spinach or you will end up with a big puddle on your plate. Top with the warm eggs, spoon over the hollandaise sauce and finish with a couple of turns of black pepper and the pea shoots if so desired.
Perfect with a glass of fresh orange or a hot mug of coffee. Enjoy!
The Kitchen's Head Chef Colin Halliday has an impressive CV including stints at Gleneagles, Edinburgh’s The Caledonian Hotel and as Nick Nairn’s executive head chef. Colin heads up the team in The Kitchen and for our weddings, corporate and private events.