Home » Marmite Recipes » Eggs Florentine with Marmite Hollandaise

Makes: 4 – 8 Portions   Cooking: Double Boiler
Preparation Time: 20 – 30 minutes    Cooking Time: 5 – 10 minutes

1. In a saucepan, combine the white wine vinegar, onion, black peppercorns and bay leaves. Bring to the boil over medium, heat then reduce to a simmer, stirring occasionally. Cook until the liquid has reduced by at half or to a syrup consistency. Remove from heat, strain and allow to cool. Set aside.
2. In a saucepan, bring the butter to a gentle boil over low – medium heat. The butter should start to separate. Remove from heat, allow to cool and set aside.
3. In a separate saucepan, bring water to a boil and then reduce to simmer. In a heatproof bowl, add the egg yolks, white wine reduction and Dijon mustard. Place the bowl over the simmering water, making sure the bowl does not touch the water and whisk the egg mixture vigorously, until the mixture thickens slightly and becomes a pale-yellow colour. Remove from the heat and place the bowl onto a kitchen towel.
4. Slowly and steadily stream in the clarified butter into the egg mixture while whisking. Continue to whisk until the sauce thickens to desired consistency. If the sauce is runny, return the bowl over the simmering water and continue to stir until the desired consistency. Be careful not to scramble the sauce. If the sauce is too thick, add 5 ml (1 tsp) at a time of warm water into the sauce. Stir in the Marmite and set aside.
5. Spread the cream cheese over the English muffins, then top with the spinach and the poached eggs. Pour 1 – 2 spoonfuls of the Marmite hollandaise sauce over the poached eggs.