Transform your mornings with our Eggs Florentine with aubergine, a delightful twist on a classic. It combines smoky, griddled aubergine with spiced spinach, sautéed with garlic, red onion, and cumin. Topped with a perfectly poached egg and drizzled with rich, homemade Hollandaise sauce, each bite is irresistible. Cook, impress your guests with this recipe, perfect for a special brunch or an indulgent start to your day.
ULTIMATE EGGS FLORENTINE
Transform your mornings with our Eggs Florentine with aubergine, a delightful twist on a classic. It combines smoky, griddled aubergine with spiced spinach, sautéed with garlic, red onion, and cumin. Topped with a perfectly poached egg and drizzled with rich, homemade Hollandaise sauce, each bite is irresistible. Cook, impress your guests with this recipe, perfect for a special brunch or an indulgent start to your day.
Transform your mornings with our Eggs Florentine with aubergine, a delightful twist on a classic. It combines smoky, griddled aubergine with spiced spinach, sautéed with garlic, red onion, and cumin. Topped with a perfectly poached egg and drizzled with rich, homemade Hollandaise sauce, each bite is irresistible. Cook, impress your guests with this recipe, perfect for a special brunch or an indulgent start to your day.
Method
Slice the aubergine into thin, wide strips and griddle on a hot pan. Remove and set aside.
Sprinkle the aubergine slices with salt and let them sit for 15-30 minutes to draw out excess moisture and reduce any potential bitterness. Rinse and pat dry with a paper towel.
Melt butter in a large frying pan over medium heat. Add red onion and garlic and cook for about 5 minutes or until soft and translucent.
Add cumin seeds and cook for an additional minute.
Stir in spinach and cook for about 1 minute or until the leaves have wilted. Season with salt and black pepper, then set aside.
Fill a medium-sized pan with water and add a splash of white wine vinegar. Bring to a simmer, then reduce the heat to the lowest setting.
Create a gentle swirl in the water with the end of a wooden spoon. Crack an egg into the centre of the swirl. The egg should come together neatly in the swirl.
Cook for 3-4 minutes, then remove the egg with a slotted spoon and set aside. Repeat with the remaining eggs.
Bring a medium-sized pan with water to a simmer. Place a glass bowl on top that fits snugly without touching the water. Reduce the heat to the lowest setting.
Melt butter in a separate pan and remove it from the heat.
Place egg yolks in the glass bowl over the simmering water and whisk continuously. Add vinegar and lemon juice, whisking until the mixture thickens.
Slowly pour in melted butter while continuing to whisk until the sauce is smooth and thick.
Remove from the heat and keep warm.
Toast four slices of sourdough bread and spread with butter.
Top each bread with aubergine slices and spinach mixture.
Add a poached egg to each bread and drizzle with Hollandaise sauce.
Sprinkle with chilli flakes and serve immediately.
