Hello Foodie Friends!
Ah, Sunday mornings! There’s something quite magical about them, don’t you think? They possess this leisurely charm that the rest of the week seems to be utterly devoid of. If I’m being honest, the alchemy of a slow start, the pitter-patter of little feet (I have four little “helpers”), and the promise of a good meal make it a treasured time in the Al’s Cooking Blog household.
This week, I’ve decided to tackle a dish that wraps up comfort and sophistication in one neat little package – my take on the classic, Eggs Florentine, with a bit of a twist: I’m adding some luxurious smoked salmon and a dill-infused hollandaise that will have your taste buds singing hymns!
Preparing a brunch that wows your family can seem daunting, but this recipe is surprisingly undemanding. Trust me, the result is nothing short of spectacular. Picture perfectly poached eggs succulently sitting atop sautéed spinach and tender smoked salmon, all nestled on a warm toasted English muffin. To top it off, a silky dill-hollandaise drizzle that’s simple to make but tastes like it took hours to perfect.
The key players here are fresh ingredients. Baby spinach and dill freshly picked from the garden (or your local market) really lift the dish and add those vibrant colors that just pop on the plate – adding to the whole brunch-time extravaganza.
The hollandaise can be a bit tricky, I won’t fib. But with my method, you’ll make it so often, it’ll become second nature. It’s all about gentle heat, patience, and a bit of arm workout with the whisk – great for toning up after a week of taste-testing (a hazard of the job I’m quite happy to live with!).
When it comes to poaching eggs, everyone has their own tips and tricks, but I’ve found that a dash of vinegar and a gentle whirlpool in the water do the trick quite nicely. And those swirling whites enveloping the yolk are, quite possibly, one of the most beautiful sights in a kitchen.
Now, while you could easily swap out the smoked salmon for ham or bacon, there’s something about the smoky fish that pairs so elegantly with the creamy hollandaise. And let’s be honest – weekends were made for a little indulgence.
So, set your table with your prettiest plates, brew a pot of fresh coffee, and gather everyone around. I can assure you, when you bring out a platter of these Baked Eggs Florentine with Smoked Salmon and a Dill-Hollandaise Drizzle, you’ll be met with applause, or at least very wide eyes and empty plates in a matter of minutes!
Remember, a good brunch should be a time to relax, connect, and of course, eat well. And as for the cleanup? Well, that’s what those little helpers are for, right?
Till next time, keep whisking and don’t forget to enjoy every bite!
Cheerio,
Al
Ingredients
– 4 English muffins, halved
– 8 large eggs
– 200g fresh baby spinach
– 200g smoked salmon slices
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 150ml milk
– 100ml double cream
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– Small bunch of fresh dill, finely chopped
– Salt, to taste
– Freshly ground black pepper, to taste
– Pinch of cayenne pepper
– 1 teaspoon white wine vinegar
– Fresh chives, chopped (for garnish)
Method
1. Preheat your oven to 180°C (350°F). Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat and set aside.
2. Toast the English muffins to a light golden brown, either in a toaster or on a griddle pan. Arrange the toasted muffin halves on the lined baking sheet, cut side up.
3. In a large saucepan, wilt the baby spinach with a splash of water over medium heat for about 2-3 minutes. Remove from heat, drain any excess liquid, and season with a pinch of salt and black pepper. Press the spinach with a spatula to remove additional water, then divide it equally atop each muffin half.
4. Place a few slices of smoked salmon on top of the spinach on each muffin half.
5. For the hollandaise sauce, melt the butter in a small saucepan over medium-low heat. Stir in the flour to make a roux, cooking for a minute. Gradually whisk in the milk and double cream until smooth and thickened, about 4-5 minutes. Remove from heat and add the lemon juice, Dijon mustard, chopped dill, a pinch of cayenne, salt, and black pepper to taste. Keep the sauce warm.
6. Bring a large pot of water to a gentle simmer and add the white wine vinegar. Crack eggs into separate cups and gently tip each one into the simmering water, cooking in batches if necessary. Poach the eggs for 3-4 minutes or until the whites are set but yolks remain runny. Lift eggs out with a slotted spoon and drain on kitchen paper.
7. Place a poached egg on top of the salmon on each muffin half. Drizzle over the warm hollandaise sauce and garnish with a sprinkle of chopped chives.
8. Bake in the preheated oven for 5-7 minutes, just until the tops are golden and the sauce begins to set slightly.
9. Serve immediately, offering extra hollandaise sauce on the side if desired.
