Eggs Florentine with Smoked Salmon and Asparagus

Serves 2 | Under 30 minutes

Ingredients

4 eggs 

100g smoked salmon 

Crusty bread, to serve 

Spinach 

2 tsp extra virgin olive oil 

200g baby spinach 

½ garlic clove, minced 

1 x bunch asparagus 

Salt and pepper, to season 

Hollandaise Sauce

3 egg yolks

1/4 tsp cracked pepper 

1/4 tsp salt 

1 tbsp lemon juice 

110g unsalted butter

Method

Step 1: Heat oil in a frypan over medium heat and add garlic. Next, add spinach and sauté for 2 minutes, then remove from the pan and set aside for later. Return the pan to high heat and add the asparagus. Saute for another 2 minutes, the net aside for later. Season spinach and asparagus with salt and pepper. 

Step 2: For the Hollandaise sauce, melt butter and set aside. Place egg yolks, lemon juice and salt into the Vitamix Aer Disc container and secure the lid. Start the blender on its lowest speed, then increase to Variable 8, and blend for 30 seconds. While the machine is running, remove the lid plug and slowly pour in the warm butter. Once you finish adding the butter, replace the lid and continue blending for another 20-30 seconds. Increase speed to Variable 10 and blend for another 3-5 seconds.

Step 3: Set a small sieve over a bowl and crack an egg inside. Leave for 10-15 seconds, and giggle the sieve to encourage the watery whites to strain through. Transfer egg to a small cup and repeat for the remaining eggs (use a new cup for each egg). Fill a medium saucepan with water over high medium and bring to a simmer. Next, submerge one of the small cups into the water so the egg can gently roll in. Repeat with the remaining eggs. Cook for 2-3 minutes, then use a slotted spoon to lift one out and check for doneness. Once cooked, transfer to a paper towel to absorb excess water. 

Step 4: Place two slices of crusty bread on a plate, add the smoked salmon, sautéed spinach and asparagus. Top with poached eggs, spoon over the Hollandaise sauce and season with salt and pepper