Egg florentine with smoked salmon, spinach and roe

Royal Greenland

Royal Greenland

Standard Supplier 5th March 2019

Egg florentine with smoked salmon, spinach and roe

Get a little hint of springtime with this Egg Florentine served with crispy baby spinach and lumpfish roe.

Ingredients

  • 1 kg Gourmet Sliced smoked salmon
  • 100 g red lumpfish roe
  • 10 slices of whole wheat sliced bread for toasting
  • 1 kg spinach
  • Ground nutmeg according to taste
  • 10 eggs
  • 500 ml béarnaise sauce
  • Spirit vinegar
  • Vegetable oil for sautéing
  • Salt and pepper

Method

Crack the eggs into 10 cups and pour 2 drops of vinegar into each cup (this will bring the egg white together).
Fill a saucepan with water and bring to the boil. Swirl the water gently with a spoon and drop the eggs into the water against the direction of the swirl. Poach just two eggs at a time. Let them poach for 2 minutes. Take them out and place them in cold water. Continue until all 10 eggs are poached.
Heat up the béarnaise sauce and season with salt and pepper.
Toast the slices of bread. Sauté the spinach in a little oil and season with nutmeg, salt and pepper.
Drain the water from the eggs and pour boiling water over them. They should remain in the water for 2 minutes.
Arrange the spinach and salmon on the slices of toast. Top with the poached eggs, sauce and lumpfish roe and serve immediately.

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