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
Wilt down the spinach in a pan with half the butter. Or if using frozen spinach - cook in a pan with butter until defrosted
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
Boil the cream for a minute or so. You want to thicken it up a bit. Then mix the spinach and cream together.
Put the spinach in baking dish, make 4 wells for the eggs and crack the eggs into the wells.
Place the baking dish into a bigger baking dish/tray and fill about 1-2 cm with boiling water.
Cook at 160 for about 10 minutes. (Check after 5 to see how well done it is)
While its cooking - use Jamie oliver's holandaise recipe found here - but swap the butter for lactose free butter
Separate the yolks from the whites and put the yolks into a glass bowl
Melt the butter in a saucepan
Put the bowl with the eggs over a pan of simmering water
And 1 tablespoon lemon juice and 1 tea spoon of mustard
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!
0 servings
2-3 servings