Fake Florentine

After extolling the brilliance of our egg poachers to a friend on banh mi night, I decided to use them this morning with some of the Tatsoi greens and attempt to make some hollandaise sauce for two.  As you can see from the picture – delicious!

Florentine

I had forgotten to butter up the poacher, so the egg stuck a bit, but the result was still yummy.  I quickly sauteed the greens in a bit of olive oil and splashed some lemon juice and salt and pepper and garlic powder on top.  Bittman came to the rescue with a foolproof blender hollandaise sauce (for a small serving: melt 2 tbsp butter in the microvewave, drizzle into 1 egg yolk, a dash of lemon juice and salt whilst using a blender).  I’ve done it on the stovetop before, but this was just so much easier pre-coffee.


4 Comments on “Fake Florentine”

  1. SHE-FIT says:

    YUM! This looks great!

  2. sabrina says:

    Oh, man. That looks so good, and I’m not even hungry at the moment.

  3. Leah says:

    So, you don’t cook the egg yolk? Just eat it raw with butter and lemon juice?
    (Sorry. I’m new to this whole cooking thing.)

    • tinaspins says:

      Don’t be sorry. It’s a valid question, the egg yolk does look super runny, doesn’t it?

      These eggs have been poached and not for a long time, in order to keep the yolk real runny. The egg is cooked.


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