Lifestyle
Traditional eggs florentine with a modern twist
This recipe is a twist on the classic Eggs Benedict, swapping out the usual ham or bacon for smoked salmon or trout.
Eggs florentine
- 4 large portabello mushrooms
- 2 garlic cloves crushed into a paste
- 200 g swiss chard roughly chopped
- 100 g smoked salmon or trout
Hollandaise
- 2 large egg yolks
- 1 tsp water
- 2 lemon juiced freshly squeezed
- 115 g butter
- 1 pinch of salt
To serve
- fresh chives chopped
- lemon wedges
- salt and pepper to taste
- olive oil for cooking
Method
For the mushrooms:
- Preheat the oven to 200°C.
- Place the mushrooms on a baking tray.
- Drizzle with olive oil, brush with garlic and season well with salt and pepper.
- Bake for ± 10 minutes until tender.
- Meanwhile, heat another drizzle of olive oil in a medium-sized pan.
- Add the swiss chard and sauté just until the chard has wilted.
For the poached eggs:
- Bring a pot of water to a boil.
- Reduce the heat to a gentle simmer.
- Crack eggs, one at a time, into separate bowls.
- Swirl the water into a gentle vortex.
- Gently slip the eggs one by one into the boiling water.
- Cook for about 3 minutes each for soft poached eggs.
- Using a slotted spoon, scoop the poached eggs out of the water and place on paper towel to drain.
For the hollandaise:
- Find a jug that snugly fits the head of a stick blender.
- Combine the egg yolks, water, lemon juice and a pinch of salt in the bottom of the jug.
- Melt butter in a small saucepan over high heat, until bubbling. Remove from the heat.
- Place the head of the stick blender into the bottom of the cup and turn it on.
- With the blender constantly going, slowly drizzle the hot butter into the jug.
- Continue pouring until you have used all the butter and the sauce is thick and emulsified.
- Taste to adjust seasoning.
