Lightly poached eggs, wilted spinach and rich brown-butter hollandaise sauce sit on a lightly toasted croissant in this recipe – meaning you can mop up every last delicious drop.
In French, cooking “à la Florentine” means a dish featuring spinach. Why not continue the continental theme by brewing a cafetiere of Carte Noire, France’s number-one roasted ground coffee, to accompany your delicious brunch?
Croissant eggs Florentine with brown-butter hollandaise
Preparation time: 10 minutes
Cook time: 20 minutes
- 4 croissants
- 8 eggs
- 150g spinach, washed
- 250g butter
- 4 egg yolks
- ¼tsp Dijon mustard
- 1 lemon, juiced
- Half-fill a small saucepan with water and place a heatproof bowl on top, making sure it does not touch the water. Bring the water to a gentle simmer.
- In another small saucepan, melt the butter and bubble until it starts to go golden and smell toasted. Quickly pour the butter into a heatproof jug to stop it from overcooking.
- Add the egg yolks, Dijon mustard and 1 tbsp of cold water into the bowl on the saucepan and whisk quickly. Very gradually add the brown butter and whisk constantly until the mixture thickens.
- Remove the bowl from the heat and add in the lemon juice and a generous amount of salt. Pour into a jug and set aside.
- In a large saucepan, heat a splash of water and add the spinach. Allow to wilt down and then season well with salt and pepper. Set this aside until needed.
- In a large saucepan, stir simmering water to create a whirlpool and drop the eggs in one at a time and gently poach for 3-4 minutes, lifting them out of the water using a slotted spoon. You may need to do this in batches or in two saucepans.
- While the eggs are cooking, slice the croissants in half and open them out like a book. Grill them until golden and place onto the serving plates.
- Divide the spinach between the four open croissants. Top each with two poached eggs and then pour over the hollandaise sauce. Sprinkle with a little black pepper and serve immediately.
- To complement the dish, serve with a cafetiere of delicious Carte Noire Roast & Ground coffee. For that perfect brew, preheat the cafetiere with just-off-the-boil water. When ready, pour away the water and scoop in one measuring spoon of coffee per cup. Add slightly cooled boiled water on top. Leave to stand for three minutes, plunge and serve with milk and sugar to taste.
Intense, luxurious and irresistible
Created almost 40 years ago by master blender and roaster René Monnier, Carte Noire is France’s best-selling coffee.
Why not indulge your senses by brewing a cafetiere of delicious Carte Noire and enjoy your moment of indulgence today.