Eggs florantine is one of my favourites.While the recipe can be made dairy free by swapping out the cream for coconut/soy etc, the holondaise seems to work best with lactosefree butter
Yields1 ServingPrep Time5 minsCook Time15 minsTotal Time20 mins
50gLactose Free Butter
100gSpinach (frozen weight)
4eggs
250mlCream (lactose free/soy/almond etc)
Jamie Oliver's Hollandaise Sauce
2eggs (yolks)
100gButter (unsalted/lactose free)
1tbspLemon Juice
1tspMustard
1
Wilt down the spinach in a pan with half the butter. Or if using frozen spinach - cook in a pan with butter until defrosted
2
Drain the spinach off and squeeze out all the water. Return to the pan with the remaining butter - season with salt/pepper until coated with the butter. Then put to one side
3
Boil the cream for a minute or so. You want to thicken it up a bit. Then mix the spinach and cream together.
4
Put the spinach in baking dish, make 4 wells for the eggs and crack the eggs into the wells.
5
Place the baking dish into a bigger baking dish/tray and fill about 1-2 cm with boiling water.
6
Cook at 160 for about 10 minutes. (Check after 5 to see how well done it is)
Separate the yolks from the whites and put the yolks into a glass bowl
9
Melt the butter in a saucepan
10
Put the bowl with the eggs over a pan of simmering water
11
And 1 tablespoon lemon juice and 1 tea spoon of mustard
12
Whisk well and gradually add in the butter. Jamie's Tip: Keep an ice cube readily available at this stage. If you can see that the mixture is starting to split, drop in the ice cube and whisk it in. This can save the hollandaise sauce!
Ingredients
50gLactose Free Butter
100gSpinach (frozen weight)
4eggs
250mlCream (lactose free/soy/almond etc)
Jamie Oliver's Hollandaise Sauce
2eggs (yolks)
100gButter (unsalted/lactose free)
1tbspLemon Juice
1tspMustard
Directions
1
Wilt down the spinach in a pan with half the butter. Or if using frozen spinach - cook in a pan with butter until defrosted
2
Drain the spinach off and squeeze out all the water. Return to the pan with the remaining butter - season with salt/pepper until coated with the butter. Then put to one side
3
Boil the cream for a minute or so. You want to thicken it up a bit. Then mix the spinach and cream together.
4
Put the spinach in baking dish, make 4 wells for the eggs and crack the eggs into the wells.
5
Place the baking dish into a bigger baking dish/tray and fill about 1-2 cm with boiling water.
6
Cook at 160 for about 10 minutes. (Check after 5 to see how well done it is)
Separate the yolks from the whites and put the yolks into a glass bowl
9
Melt the butter in a saucepan
10
Put the bowl with the eggs over a pan of simmering water
11
And 1 tablespoon lemon juice and 1 tea spoon of mustard
12
Whisk well and gradually add in the butter. Jamie's Tip: Keep an ice cube readily available at this stage. If you can see that the mixture is starting to split, drop in the ice cube and whisk it in. This can save the hollandaise sauce!
AuthorGarethCategoryDairy Free, Lactose FreeDifficultyIntermediate