Eggs Florentine with Alba White Truffle
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Feeds 1 - 2 people 
Prep time 10m
Cook time 20m
Description
Eggs florentine is a variation of eggs Benedict using spinach instead of ham. We love hollandaise sauce, but it can be tricky to make, so we use a small food processor to keep things nice and easy and reduce the risk of the sauce splitting. Of course, Alba white truffle is the perfect finishing touch!
- 3 egg yolks
- 4 whole eggs
- 2 English muffins, cut in half
- 2 handfuls baby leaf spinach
- 1 tablespoon lemon juice
- 120g salted butter
- 1/2 teaspoon truffle Dijon mustard
- 15g Alba white truffle
- 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.
- Bring a separate saucepan of boiling water to the boil for the poached eggs.
- Place the egg yolks in a small blender and add the mustard. Whizz briefly until everything is combined.
- With the motor running, slowly drizzle in the hot butter, until the sauce is emulsified and all the butter has been used up.
- 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.
- Toast the muffins and arrange on two plates.
- 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.
- Serve each muffin topped with some of the spinach, a poached egg, hollandaise and plenty of shaved Alba white truffle.
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