Fancy brunch with none of the fuss. This Eggs Florentine with Summer Vegetable dish is stress-free and will leave you with a divine plate topped with a perfectly poached egg.
Total Time
35min
4.9
14 Ratings
Author: Panasonic
Servings:
4
Ingredients
Hollandaise Sauce
•
4
Eggland's Best Classic Eggs
•
1/2
cup
Cold
Unsalted Butter
•
1/2
Lemon
, juiced
•
to taste
Salt
Summer Vegetables
•
1
bunch
Asparagus
, washed, trimmed
•
8
oz
Fresh Spinach
, washed, trimmed
Eggs Florentine
•
4
Eggland's Best Classic Eggs
•
2
cups
Water
•
4
English Muffins
or Brioche Rolls
•
to taste
Paprika
Cooking Instructions
1.
Peel the tough skin of the Asparagus (1 bunch) and cut lengthways into long, thick ribbons.
2.
Place the asparagus into a heatproof bowl and cover with a piece of water-soaked kitchen towel. Put into the microwave for 2 minutes 30 seconds using heat function on P10 (or at 1000W) until steamed.
3.
Place the Fresh Spinach (8 oz) into a heatproof bowl and cover with a piece of water-soaked kitchen towel. Put into the microwave for 1 minute 30 seconds using heat function on P10 (or at 1000W) until steamed.
4.
Melt Unsalted Butter (1/2 cup) in the microwave in 20-second increments for a total of 40 seconds using heat function on P10 (or at 1000W).
5.
Whisk the Eggland's Best Classic Eggs (4), Lemon (1/2), and Salt (to taste) together in a heatproof bowl. Slowly stream in the hot butter whilst whisking until the sauce is combined.
6.
Add the hollandaise sauce back into the microwave in 20-second increments for a total of 40 seconds using heat function on P8 (or at 800W) until thickened, whisk and mix well after each session.
7.
Add 1/2 cup of Water (2 cups) into a heatproof mug and crack a fresh Eggland's Best Classic Eggs (4) into the water. Ensure that the egg is fully covered and be sure to prick the yolk with a fork before covering with microwave-safe wrap.
8.
Cook the eggs in the microwave in 30-second increments using heat function on P10 (or at 1000W) until the eggs are cooked to the desired doneness. (For a runny yolk, cook for a total of 1 minute. For a solid yolk, cook for a total of 1 minute 30 seconds).
9.
Place the English Muffins (4) cut side up on a wire rack, cook for 4 minutes using Grill function (or at 1100W) on high heat.
10.
Serve by covering each toasted muffin with summer vegetables and a poached egg. Top with warm hollandaise sauce and Paprika (to taste). Cooking results may vary depending on microwave oven use.
Nutrition Per Serving
CALORIES
528
FAT
35.9 g
PROTEIN
20.1 g
CARBS
32.4 g
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