Æg florentine – en alletiders scoremorgenmad

Æg florentine. MUMS!

Æg florentine. MUMS!

Jeg synes, at æg florentine er kompliceret affære – men retten er alt besværet værd! Jeg vil ikke lyve, det tager tid at lave og kræver ens fulde opmærksomhed. Det er altså ikke en ret, man bikser sammen med tømmermænd. Det på ingen måde, noget som jeg laver tit – rent faktisk er æg florentine, som jeg rent mental skal tage et tilløb til. Men når først de står klar på tallerken er der ikke et øje tørt, for det smager fantastisk.

Og så er æg florentine lidt en scoremorgenmad.

God fornøjelse og bon appetit

Ingredienser til 2 personer

2 pocherede æg
500 g frisk spinat, skyllet, tørret og nippet
½  tsk. salt
25 g smør
2 dl hollandaise sauce
2 spsk. parmesan
2 stykker godt brød

Hollandaise sauce
1 ½  æggeblomme
½  spsk. citronsaft
½ salt
90 g smeltet usaltet smør

Pocherede æg
2 friske kolde æg
1 tsk. salt
1 tsk. hvidvinseddike

Hollandaise sauce

Pisk æggeblommer med citronsaft og salt i en skål, der sættes i vandbad. Piske uafbrudt mens du tilsætter den smeltede smør lidt af gangen. Saucen bliver jævn under opvarmning, men den må ikke koge, da den vil skille.

Pocherede æg

Slå et æg ad gangen ud i en kop og hæld det forsigtigt over i kogende vand i en sauterpande eller bred gryde. Lad æggene stå 3-4 minutter for svag varme under låg. Tag dem op med en hulske, læg dem et øjeblik i koldt saltvand og puds dem af.

Bemærk: det er vigtigt, at æggene er så frisklagte som muligt, da hviden ellers kan have svært ved at samle sig ordentligt om blommen.

Damp spinaten mør i ca. fem minutter. Rør salt og smør i spinaten og fordel det på to stykker ristet brød. Placer de pocherede æg på spinaten og dæk med hollandaise. Drys parmesan over og stil dem i ovnen under grill i 2-3 minutter eller til de er gyldne.

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