Floral SeparatorEggs Florentine Recipe

Beat egg yolks: In a separate bowl, beat the egg yolks. Add lime juice, heavy cream, salt, and pepper.

Temper the eggs: Slowly add a small amount of the hot melted butter to the egg mixture, stirring well. Repeat this process, gradually adding spoonfuls of hot butter to the egg mixture.

Return to saucepan: Once tempered, pour the entire mixture back into the saucepan and cook for a few more seconds.

Poaching the Eggs:

Heat water: Fill a pot with about 3 inches of water and heat it until it starts to steam and bubble (just before boiling point).

Add vinegar: Add a splash of vinegar to the water; this helps the egg stay together once it's in the water.

Crack egg: Crack one egg into a small dish, such as a measuring cup.


Making the Hollandaise Sauce:

1. Melt butter: Begin by melting the butter in a small saucepan.

For the Hollandaise Sauce:

– 4 tablespoons butter

– 4 egg yolk – 1-2 tablespoons butter


– 4 large egg

– 4 English muffin – 2 tablespoons white vinegar – 10 cups baby spinach leave



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