Mexican Eggs Florentine

Like most sane people, we’re big fans of hollandaise sauce and the breakfast and brunch delights made with it. We were quietly confident that the addition of a subtle chipotle spiciness would only make this eggs Florentine recipe even better. It goes without saying that you adapt this eggs Florentine recipe by adding smoked salmon or ham, so go play with it.

Check out some other Mexican breakfast recipes including our all-time favourite Chilaquiles.

Chef’s tip

If your hollandaise splits, remove the pan from the heat, add a few tablespoons of cold water to the sauce and whisk until it reforms its texture.

Prep time

5 mins
Cook time

10 mins
Total time

15 mins
Ideal for

Breakfast
Make it

Mexican
Serves

2

This recipe uses

Chipotle Paste

Find us in the
Mexican Section

Ingredients

FOR THE HOLLANDAISE

150g (5oz) butter
2 tsp chipotle chilli paste
2 egg yolks
2 tsp lemon juice

FOR THE EGGS FLORENTINE

a knob of butter
a handful of baby spinach leaves, washed
1 garlic clove, thinly sliced
2 eggs
2 breakfast muffins, sliced in half
salt and freshly ground black pepper

How to make it

Bring half a pan of water to a simmer, then reduce the heat as low as it will go. Have a heatproof mixing bowl ready which sits on top of the pan.
Put the butter and chipotle paste in a small saucepan over low heat until the butter has melted. Mix well, then remove from the heat.
Put the egg yolks in the mixing bowl, then place it over the simmering water. Whisk the egg yolks continuously while you gradually add the lemon juice.
Whilst continuing to whisk, gradually add the smoked chilli butter a little at a time. The sauce will begin to come together and eventually form a nice thick, orange, velvety texture.
Meanwhile, add a knob of butter to a frying pan and heat gently. Add the spinach and garlic and cook for 5 minutes.
Poach the remaining eggs and toast the muffins.
Pile the spinach and eggs on the toasted muffins, then top with the smoky hollandaise sauce and season with salt and pepper