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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Eggs Florentine with Savory Waffles and Herbed Hollandaise

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Eggs Florentine with Savory Waffles and Herbed Hollandaise Empty Eggs Florentine with Savory Waffles and Herbed Hollandaise

    Post by Lobo Mon 15 Feb 2016, 10:06 pm

    Eggs Florentine with Savory Waffles and Herbed Hollandaise Img73l
    Eggs Florentine with Savory Waffles and Herbed Hollandaise
    Eggs Florentine with Savory Waffles and Herbed Hollandaise Translucent
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    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Servings: 8
    In this delicious twist on eggs Florentine, we swap in savory waffles for the traditional English muffins. Fresh parsley lends color and flavor to the hollandaise sauce, which is quick to make using an immersion blender. Serve crispy hash browns alongside (see related recipe at left).






    • 742

    Ingredients:

    For the waffles:


    • 3 eggs, separated
    • 1 1/2 cups buttermilk
    • 8 Tbs. (1 stick) unsalted butter, melted
    • 1 1/2 cups all-purpose flour
    • 1 1/2 tsp. baking powder
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 2 Tbs. sugar


    For the herbed hollandaise sauce:


    • 2 egg yolks
    • 1 Tbs. fresh lemon juice
    • 1/4 cup packed fresh flat-leaf parsley leaves
    • 8 Tbs. (1 stick) unsalted butter, melted and kept very warm
    • 1/2 tsp. kosher salt
       

    • 1 lb. baby spinach, wilted
    • 8 slices Canadian bacon, warmed
    • 8 fried or poached eggs

    Related Recipes


    Eggs Florentine with Savory Waffles and Herbed Hollandaise Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, full-bodied white wines like the Keswick Vineyards Estate Reserve Viognier, Monticello from our Wine Club.

    Directions:

    To make the waffles, have all the ingredients at room temperature. Preheat an oven to 200°F. Preheat a Belgian waffle maker according to the manufacturer’s instructions.

    In a large bowl, whisk together the egg yolks, buttermilk and butter. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.

    In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold half of the whites into the batter, then fold in the remaining whites. Cook the waffles according to the manufacturer’s instructions. Transfer to a baking sheet and keep warm in the oven.

    To make the hollandaise sauce, place the egg yolks, lemon juice and parsley in a small, deep bowl. Using an immersion blender, pulse several times until smooth. With the blender running, add the butter in a slow, steady stream and process until smooth. There will still be flecks of parsley. Stir in the salt.

    Place 1 waffle on each plate. Top each with some of the wilted spinach, 1 Canadian bacon slice and 1 egg. Drizzle with the hollandaise sauce and serve immediately. Serves 8.

    Williams-Sonoma Kitchen

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