Eggs Florentine/ Benedict

Published : June 28, 2016

A delicious and easy breakfast for any day!

Ingredients:

• 200g unsalted butter
• 1/4 cup Anchor Tarragon Vinegar
• 2 tbsp water 
• 6 white peppercorns
• 3 egg yolks
• sea salt and lemon juice to taste

Method:

1. gently melt butter over low heat.
2. Reduce Anchor Tarragon Vinegar and water with peppercorns over heat down to 1 tablespoon of liquid. Strain liquid into a small bowl. Fit bowl over matching saucepan half filled with hot water.
3. Place saucepan over gentle heat. Add egg yolks and whisk until pale and foamy. Slowly whisk in melted butter.
4. When the butter is incorporated, remove saucepan from heat. 
5. Season with sea salt and lemon juice to taste.

Eggs Florentine: 

• Place toast on plate.
• Pile on wilted spinach.
• Top with poached egg and spoon over the sauce.

Eggs Benedict:

• Place toast on plate.
• Cover with ham.
• Top with poached egg and spoon over sauce.

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