Matcha Eggs Florentine
This isn’t the most obvious culinary combination, but trust us: It works. It looks impressive, too! For matcha eggs Benedict, simply omit the spinach and top the eggs and hollandaise sauce with thin strips of crispy back bacon.
- 7 ounces (200 grams) baby spinach leaves
- 2 teaspoons white wine vinegar
- 4 eggs
- 2 English muffins, lightly toasted
For the Matcha Hollandaise Sauce:
- 1 stick (125 grams) butter, diced
- 2 egg yolks
- 1/2 tablespoon cold water
- 1/2 tablespoon lemon juice
- 1 teaspoon matcha powder
- Salt and freshly ground black pepper, to taste
1. To make the hollandaise sauce: Put the butter, egg yolks, and water in a small saucepan over low heat. Heat very gently, whisking continuously (use an electric one to make it easier) as the butter melts and the sauce starts to thicken. Turn up the heat a touch and keep on whisking until the sauce thickens enough to coat the back of a spoon. Gently stir in the lemon juice, matcha powder, and seasoning to taste.
2. Remove the saucepan from the heat and then cover with a lid to keep warm.
3. Put the spinach in another saucepan, cover with a lid, and place over very low heat for 2 minutes, until the spinach wilts and turns bright green. Drain in a colander and press down with a saucer to squeeze out all the liquid.
4. Heat a large saucepan of water until it’s just simmering and add the wine vinegar. Carefully break the eggs into the saucepan and poach in the gently simmering water for about 4 minutes. When the whites are set and the yolks are still runny, remove with a slotted spoon and drain on paper towels.
5. Place 2 toasted muffin halves on each serving plate and divide the spinach between them. Top each one with a poached egg and pour the hollandaise over the top. Serve immediately.
• If you’re in a hurry, top the eggs with store-bought hollandaise sauce and sprinkle with a pinch of vivid green matcha sea salt made by grinding together equal parts matcha powder and coarse sea salt crystals with a mortar and pestle.
• Substitute thinly sliced smoked salmon or tuna salad for the spinach.
Excerpted from “The Book of Matcha” by Louise Cheadle and Nick Kilby. Published by Sterling Epicure, an imprint of Sterling Publishing, 2017. Photography by David Munns.