Eggs Florentine


Serves 2

For the spinach:
1 Tbs olive oil
1 tsp Zola’s Feasts Spice Mix
1 cup chopped spinach
Salt to taste

For the hollandaise:
2 egg yolks
2 tsp lemon juice
2 tsp water
100g butter, melted
Salt to taste

4 eggs
2 Tbs white wine vinegar
Pinch salt
2 English muffins, toasted


Heat olive oil in a pan, add Zola’s Feasts Spice mix and sauté for 30 seconds to toast the spices.

Add the spinach, then sauté until spinach is wilted, season with salt to taste.
Place the egg yolks, lemon juice and 2 tsp water into a bowl.

Place bowl over gently simmering water (Bain Marie) and whisk until eggs begin to thicken.

Slowly trickle in the melted butter, while continuously whisking – the mixture will emulsify and continue to thicken.

Once all the butter is whisked in the sauce will be ready, remove from the heat. *If sauce gets too thick, add a splash of warm water to loosen to desired consistency.

Bring a pot of water to the boil, then add the vinegar and a pinch of salt.

Turn down to a gently simmer, then stir to create some movement.

Add eggs into the water then leave to poach until cooked to your liking (for soft eggs, about two or three minutes). Remove eggs from the water with a slotted spoon.

Assemble the dish by piling spinach onto the toasted muffin, then top with poached egg, then spoon the hollandaise sauce over the eggs.