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.
, washed, trimmed
, washed, trimmed
or Brioche Rolls
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.
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.
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).
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
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).
English Muffins (4)
cut side up on a wire rack, cook for 4 minutes using Grill function (or at 1100W) on high heat.
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
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