About the dish
Indulge in a delicious Egg Florentine with two English muffin halves, each layered with butter, a bed of baby spinach sautéed in garlic oil and a pinch of salt, and perfectly poached eggs. Seasoned with a pinch of Maldon salt and cracked black pepper, the dish is elegantly drizzled with Hollandaise sauce. A finishing touch of mixed micro salad adds a delightful burst of freshness to this flavourful creation.
MEP
Knife & Fork
Ingredients
2 each Muffin halves
8g Butter
60g Baby spinach
10g Garlic oil & pinch salt
2 each Eggs - poached
pinch of Maldon salt & cracked black pepper
50g Hollandaise sauce
2g Mixed micro salad
Video
Recommendations
DRINKS
Cremant
It’s pronounced - (Kre-mon)
A nice glass of Cremant is the perfect match for this elegant dish. The Cremant will match well with the buttery hollandaise and the spinach.
Flat White Coffee
This is a small breakfast so a nice small coffee will go nicely, making the flat white a perfect little pick me up in the morning.
SIDES
Why not suggest a nice warm pastry to have afterwards, for the guests who might still be a little peckish or a granola or yoghurt bowl.
Although originating from America, this breakfast is a staple in French cuisine. Hollandaise is what is known as a ‘mother sauce’ in French cookery, we make ours from scratch every 2 hours so the guests only get the best quality possible.
