Eggs Florentine with Truffle

Directions

{"type":"heading","heading_text":"Method","direction":null,"id":1756074082559.6472}

1. Step 1, Melt the butter in a saucepan, and keep it hot on low heat. The butter should be hot when it’s added to the hollandaise, not warm.
2. Step 2, Bring a separate saucepan of boiling water to the boil for the poached eggs.
3. Step 3, Place the egg yolks in a small blender and add the mustard. Whizz briefly until everything is combined.
4. Step 4, With the motor running, slowly drizzle in the hot butter, until the sauce is emulsified and all the butter has been used up.
5. Step 5, In a small frying pan, add the baby leaf spinach with a small splash of water. Put the lid on and allow it to gently wilt - this will only take a minute.
6. Step 6, Toast the muffins and arrange on two plates.
7. Step 7, Use a spoon to make a whirlpool in the pan of boiling water. Reduce to a simmer and add the eggs. Allow to poach gently for a few minutes, or until just set.
8. Step 8, Serve each muffin topped with some of the spinach, a poached egg, hollandaise and plenty of shaved Alba white truffle.