Florentine eggs – Kitchen Struck

*Before you start, this is the most important thing to check: Is the blade of your right or immersion mixer sufficiently low in the bowl or the cup that you immerse it in that it can only collect two egg yolks? Otherwise, you will have a hard time being emulsified the sauce. Don’t worry, you can always whisk it by hand (following directions).

In a vertical mixer or a bowl / glass for your immersion mixer, mix the yolks at high speed until they are combined and relax. Run the machine all the time, water melted butter a few drops at a time, then a spoonful at a time, and finally in a long thin stream, until everything is added. The sauce had to thicken quickly.

Make the Dutch sauce by hand: Take an average bowl. I strongly recommend placing it on a damp paper towel so that it stays in place while you whip. Add the egg yolks to the bowl and whisk carefully until they are combined and loose. Whisking all the time, start to water the melted butter in a few drops at a time, then in a very thin stream. You will have to whisk all the time in which you pour the butter, making sure that none remains unixed / in topicality on top. When you are done, the mixture should be thick.

Finish the Dutchman, the two methods: Season with kosher salt and half a tablespoon of lemon juice, then mix to combine. Taste again and add more salt, remaining lemon juice and / or a dashboard or two of spicy sauce, to taste. Transfer the Dutch to a bowl and put it aside while preparing spinach and eggs. If your kitchen turns cold, rest the Dutch bowl in a larger bowl of lukewarm water.

Prepare the spinach: Put a small puddle at the bottom of a large skillet (we will use it again to grill the English muffins) and heat it with high-high. Once the water is simmering, add the spinach and cook it until it is simply withered. Transfer it to a colony and press the largest possible number of water as possible, or you can reach it handles after cooled slightly.

Dry your stove if it is still wet. Heat 1 tablespoon of butter over medium heat. Add the shallots and cook, stirring until they become golden brown on the edges. Turn the spinach in the pan and season to taste salt and black pepper. Incorporate the shallots, reheat it. Transfer the mixture of spinach-shallot to a bowl and set aside.

Poach your eggs: [For more detailed instructions, read How To Poach An Egg, Smitten Kitchen-Style.] Heat a saucepan with a few centimeters of water. Add a touch of white vinegar, if you wish; Some find that it helps the egg to settle. Place your first egg in a small dish; It is always easier for me to tip the dish in the water in relation to the cracking of the egg. When the water is just under simmer-that is to say that you will see tiny bubbles through the bottom of the pot but the surface does not bubble; If your water has started to simmer, reduce the heat to stop – use a spoon or utensil to create a soft whirlwind in the pot. Monitor the heat of the pot so that the water does not reach a simmer or boiling. In 3 to 5 minutes, you will have a perfectly poached egg. I’m looking for an egg that flicker, but just a little, when pushed with the spoon. Use a slit spoon to remove it from the pan; Repeat with the remaining eggs. If you feel more confident, you can poach two or three in time.

Toast your English muffins: Back in the large skillet you use to cook the spinach, melt 1 tablespoon of butter over medium-high heat. Divide two, your English muffins open and place them hidden in the pan, letting them cook in the butter until they are golden brown. Repeat with more remaining English muffins.

Finally, assembly time: Arrange the lower half of the grilled muffins on a tray and place a small pile of sautéed spinach on each of each. Add a poached egg and finish with 1 1/2 tablespoon of Dutch. Season with salt, pepper and a pinch of spicy sauce, if you wish. Finish with the upper half of the grilled English muffin and serve right away. Plance in the light of your unrivaled cooking skills, and don’t forget to invite me next time.

Do in advance: If you want to poach the eggs in advance, it works completely. You can warm them by lowering them gently in a shuddering pot of water for 30 to 60 seconds, or in a bowl of hot water for a few minutes. The heated Dutch sauce can be done, but it is more delicate because the immersion can easily break. I like to place the Dutch bowl in a large bowl of hot hot water (but not hot) and try to whisk every minute or two until it is loosened and smoothed. When water cools, replace it with more hot water.