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Eggs Florentine
date:Oct 18, 2013



Ingredients

8 thin bacon rashers
20g butter
2 bunches English spinach, trimmed, washed, dried
Dash of white vinegar
4 fresh eggs, at room temperature
4 slices ciabatta, sourdoughorEnglish muffins, toasted

Hollandaise sauce

1/4 cup (60ml) white wine vinegar
6 black peppercorns
1 shallot, finely chopped
2 egg yolks
200g unsalted butter, melted
2 tsp lemon juice

Method

1. To make the hollandaise sauce, combine the vinegar, peppercorns and shallot in a small saucepan over low heat. Bring to

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