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RECIPE
10 INGREDIENTS10 STEPS35MIN

Eggs Florentine with Summer Vegetables

4.9
13 Ratings
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Panasonic
Inspired by the Japanese appreciation of taste and social cooking, Panasonic has designed solutions to inspire real food experiences to bring together fresh food know-how and precision technologies.
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Fancy brunch with none of the fuss. This fresh dish is stress-free and will leave you with a divine plate topped with a perfectly poached egg.

35MIN

Total Time
Panasonic
Inspired by the Japanese appreciation of taste and social cooking, Panasonic has designed solutions to inspire real food experiences to bring together fresh food know-how and precision technologies.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Hollandaise Sauce
4
yolks only
1/2 cup
cut into 1-centimeter cubes
1/2
Lemon , juiced
to taste
Summer Vegetables
1 bunch
Asparagus , washed, trimmed
7 1/2 cups
Fresh Spinach , washed, trimmed
Eggs Florentine
2 cups
Water
for poaching
4
English Muffins
or Brioche Rolls
to taste
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Nutrition Per Serving
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CALORIES
556
FAT
36.2 g
PROTEIN
22.8 g
CARBS
37.9 g

Directions

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Step 1
Peel the tough skin of the Asparagus (1 bunch) and cut lengthways into long, thick ribbons.
Step 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.
Step 3
Place the Fresh Spinach (8 ounce) 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.
Step 4
Melt Unsalted Butter (130 gram) in the microwave in 20-second increments for a total of 40 seconds using heat function on P10 (or at 1000W).
Step 5
Whisk the Egg (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.
Step 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.
Step 7
Add 1/2 cup of Water (2 cup) into a heatproof mug and crack a fresh Egg (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.
Step 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).
Step 9
Place the English Muffin (4) cut side up on a wire rack, cook for 4 minutes using Grill function (or at 1100W) on high heat.
Step 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.

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Nutrition Per Serving
Calories
556
% Daily Value*
Fat
36.2 g
46%
Saturated Fat
19.4 g
97%
Trans Fat
0.0 g
--
Cholesterol
434.1 mg
145%
Carbohydrates
37.9 g
14%
Fiber
8.5 g
30%
Sugars
6.9 g
--
Protein
22.8 g
46%
Sodium
576.4 mg
25%
Vitamin D
2.0 µg
10%
Calcium
258.9 mg
20%
Iron
9.2 mg
51%
Potassium
607.9 mg
13%
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