Ingredients
Baby spinach leaves2 bunches•Eggs10•White wine 4 tablespoons•Vinegar 1 tablespoon•Black peppercorns 1 1/2 teaspoons•Shallots,chopped 1 tablespoon•Clarified butter 3/4 cup•Salt to taste•White pepper powder 1/2 teaspoon - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf
- 10 eggs
- 2 bunches of Baby spinach
- 4 tablespoon of white wine
- 1 1/2 teaspoon of black peppercorn
- 1 tablespoon of vinegar
- 1 tablespoon of chopped challots
- 3/4 cups of butter (clarified)
- salt for taste
- 1/2 teaspoon of white pepper powder
Directions
- Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mold,
- Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
- Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
- Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole,
- Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
- Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes.
Enjoy!!!!
Similarly
poach seven more eggs.To make hollandaise sauce take white wine,
vinegar, one teaspoon of black peppercorns and chopped shallots in a pan
and cook on medium heat for five to eight minutes. Strain and cool.
Break the remaining two eggs and separate the egg yolks. - See more at:
http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf
Break
one egg at a time in a small greased mould and place it in a pan
containing hot water. Let it cook for eight minutes so that the yolk is
semi-cooked. Gently remove it from the mould. - See more at:
http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf
Break
one egg at a time in a small greased mould and place it in a pan
containing hot water. Let it cook for eight minutes so that the yolk is
semi-cooked. Gently remove it from the mould.
Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.
Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpufv
Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.
Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpufv
Break
one egg at a time in a small greased mould and place it in a pan
containing hot water. Let it cook for eight minutes so that the yolk is
semi-cooked. Gently remove it from the mould.
Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.
Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf
Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.
Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf
Break
one egg at a time in a small greased mould and place it in a pan
containing hot water. Let it cook for eight minutes so that the yolk is
semi-cooked. Gently remove it from the mould.
Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.
Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf
Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.
Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf
Break
one egg at a time in a small greased mould and place it in a pan
containing hot water. Let it cook for eight minutes so that the yolk is
semi-cooked. Gently remove it from the mould.
Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.
Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf
Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.
Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf
Break
one egg at a time in a small greased mould and place it in a pan
containing hot water. Let it cook for eight minutes so that the yolk is
semi-cooked. Gently remove it from the mould.
Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.
Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf
Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.
Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf
Break
one egg at a time in a small greased mould and place it in a pan
containing hot water. Let it cook for eight minutes so that the yolk is
semi-cooked. Gently remove it from the mould.
Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.
Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf
Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.
Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf
Baby spinach leaves2 bunches
Baby spinach leaves2 bunches
Baby spinach leaves2 bunches•Eggs10•White wine 4 tablespoons•Vinegar 1 tablespoon•Black peppercorns 1 1/2 teaspoons•Shallots,chopped 1 tablespoon•Clarified butter 3/4 cup•Salt to taste•White pepper powder 1/2 teaspoon - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf
Baby spinach leaves2 bunches•Eggs10•White wine 4 tablespoons•Vinegar 1 tablespoon•Black peppercorns 1 1/2 teaspoons•Shallots,chopped 1 tablespoon•Clarified butter 3/4 cup•Salt to taste•White pepper powder 1/2 teaspoon - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf
Baby spinach leaves2 bunches•Eggs10•White wine 4 tablespoons•Vinegar 1 tablespoon•Black peppercorns 1 1/2 teaspoons•Shallots,chopped 1 tablespoon•Clarified butter 3/4 cup•Salt to taste•White pepper powder 1/2 teaspoon - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf
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