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Eggs Florentine with Alba White Truffle

  • 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 unsalted butter
  • 1/2 teaspoon Dijon mustard
  • 15g Alba white truffle
  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. Bring a separate saucepan of boiling water to the boil for the poached eggs.
  3. Place the egg yolks in a small blender and add the mustard, lemon juice and a pinch of salt. Whizz briefly until everything is combined.
  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. 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. Toast the muffins and arrange on two plates.
  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. Serve each muffin topped with some of the spinach, a poached egg, hollandaise and plenty of shaved Alba white truffle.

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