Gluten-Free Heaven Australia - October 2017

Brea kfas t RECIPES

Total fat

10.7g

Saturated Salt Sugar Protein

3.6g 0.5g 2 .1g 16.6g

Eggs Florentine

By Genius Gluten-Free (www.geniusglutenfree.com) GF SF V

Serves 2 | Prep 5 mins | Cook 20 mins | Calories 265 (per serving)

1 For the hollandaise sauce, beat the egg yolks with the salt in a heatproof bowl,

place the bowl over (but not in!) a pan of water (you need heat, but not too

much) and beat the egg yolks until they thicken slightly.

2 Add the vinegar and continue beating as the yolks thicken a little.

3 Add the melted butter a little at a time and whisk the mixture continuously –

the mix should continue to thicken until it coats the back of a spoon.

4 When the butter is all added and the sauce is light and thick, remove the bowl

from the heat and continue to whisk for another minute. Check the seasoning

and add a little lemon juice.

5 Keep the sauce warm until you need it (stand the bowl in warm water). The sauce

will curdle if overheated, and go too hard if allowed to go cold, so be careful.

6 For the spinach, melt the butter in a medium pan until it froths. Tip in the

spinach and keep stirring on a low heat until it has all wilted.

Season with salt and pepper and set aside.

7 For the poached eggs, bring a pan of water to a rolling boil. Add a teaspoon of

vinegar to help the egg white to set. Crack one of the eggs into a teacup and

gently tip the egg into the middle of the pan of water. If the eggs are fresh the

egg white should come together around the yolk very quickly. You can gently

encourage the white to move towards the yolk with a slotted metal spoon.

Leave the egg to poach for 3-4 minutes, then scoop it out and keep it warm.

Repeat with the second egg.

8 To assemble, toast the crumpets, load them up with spinach, pop the egg on

top and spoon on the hollandaise. Finish with a grind of black pepper and some

snipped chives.

a knob of butter

1 bag of baby spinach
leaves, washed

salt and freshly ground
black pepper

1 tsp vinegar

2 large free-range eggs

2 crumpets, toasted

chives

FOR THE

HOLLANDAISE SAUCE

2 free-range egg yolks

a pinch of salt

1 tbsp wine vinegar

110g (4oz) unsalted

butter, melted, cooled

juice of ½ a lemon