Eggs Florentine

Step 1/6

• 4 egg yolks
• 10 ml white wine

• large saucepan
• heat-resistant bowl
• whisk

To set up a double boiler, add some water to a large saucepan and bring to a simmer. Place a heat-resistant bowl on top of the saucepan. Add egg yolks and white wine to bowl and whisk together until sauce begins to thicken and become creamy.

Step 2/6

• 160 g butter

• small saucepan

In a small saucepan, melt butter.

Step 3/6

• large saucepan
• heat-resistant bowl
• whisk

In a slow and consistent stream, add melted butter to egg yolks and whisk until sauce has thickened and doubled in volume.

Step 4/6

• Tabasco
• 1 tbsp lemon juice
• salt
• pepper

• citrus press

Remove bowl from heat and add some Tabasco to taste, along with salt, pepper, and lemon juice. Stir thoroughly until sauce has a smooth consistency.

Step 5/6

• 1 tbsp white wine vinegar
• 1 bay leave
• 2 juniper berries
• 2 eggs

• large saucepan
• cooking spoon

In a large saucepan, bring some water to a boil. Add some white wine vinegar, bay leave, and juniper berries. Reduce water to a simmer. Poach eggs for approx. 3 - 5 min. Carefully remove from water and set aside.

Step 6/6

• 2 bread rolls
• 40 g spinach
• 4 slices smoked salmon

• knife

Cut bread roll in half. Spread a dollop of Hollandaise onto both sides. Layer bread with spinach, salmon, and egg. Top off with more Hollandaise. Enjoy!

Enjoy your meal!