Recipe Image:

Servings:

Eggs Florentine with Summer Vegetables

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

13 Ratings

Author: Panasonic

Servings:

Ingredients

Hollandaise Sauce

•

Eggs

•

1/2 cup

Cold Unsalted Butter

•

1/2

Lemon , juiced

•

to taste

Salt

Summer Vegetables

•

1 bunch

Asparagus , washed, trimmed

•

7 1/2 cups

Fresh Spinach , washed, trimmed

Eggs Florentine

•

Eggs

•

2 cups

Water

•

English Muffins

or Brioche Rolls

•

to taste

Paprika

Cooking Instructions

Peel the tough skin of the Asparagus (1 bunch) and cut lengthways into long, thick ribbons.

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.

Place the Fresh Spinach (7 1/2 cups) 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.

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).

Whisk the 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.

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.

Add 1/2 cup of Water (2 cups) into a heatproof mug and crack a fresh 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.

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).

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

556

FAT

36.2 g

PROTEIN

22.8 g

CARBS

37.9 g