Eggs Florentine with Prosciutto & Truffle Hollandaise
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This post is for my beautiful friend Jane who recently asked me for a good eggs benedict recipe. Technically it’s an eggs florentine recipe, but ditch the spinach and hey presto, it becomes eggs benedict! The hollandaise is so easy to make and practically foolproof – absolutely anyone can make it. Hope you enjoy your eggs benedict Miss Jane!

Eggs Florentine with Prosciutto & Truffle Hollandaise

For the hollandaise sauce

• 2 egg yolks
• 100 grams unsalted butter, melted
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 teaspoon truffle oil
• Salt & pepper to taste

1. In a large, shallow microwave safe bowl, whisk the egg yolks while slowly drizzling in the melted butter.
2. Add the lemon juice and water and whisk for another minute before microwaving on high for 20 seconds.
3. Remove from microwave and whisk. Reduce microwave power to 50% and then cook for a further 15 seconds before whisking again. Repeat this process until the sauce has thickened and egg yolks taste cooked.
4. Season with salt & pepper and then whisk in the truffle oil.
5. Keep warm until ready to use by placing the bowl over a pan of water on very low heat on the stovetop.

For the eggs

• 4 eggs, cracked individually into cups
• Water to boil
• 1 teaspoon vinegar
• ½ cup steamed spinach, seasoned with salt & pepper
• 2 large slices rye sourdough, toasted and buttered
• 4 slices prosciutto

1. Bring the water to the boil and add the vinegar before reducing to a simmer. Use a wooden spoon to create a whirlpool in the simmering water and then add the eggs one at a time to poach.
2. Allow eggs to poach for 2 – 3 minutes and then use a slotted spoon to remove to a plate lined with paper towel.
3. To assemble, top the buttered toast with the prosciutto, spinach and the poached eggs and then drizzle with the truffle hollandaise.

Comments (4)

micheleMay 23rd, 2011 at 11:28 am

Yeah, I truly missed your posts my darling.

Matt ArmendarizMay 23rd, 2011 at 2:08 pm

Hi K,

Love love your site. I used your chocolate fondant recipe ( to make a chocolate mouse for my web series. Have a look below:

keep up the good work

JohannaMarch 7th, 2012 at 4:11 pm

I’ve never put truffle oil in my hollandaise sauce and will try it next time. Sounds beautiful!

Christian Rene FriborgNovember 27th, 2012 at 11:56 am

Your eggs florentine with prosciutto & truffle hollandaise looks yummy!!!

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