Friday, February 6, 2015

Eggs Florentine (Florentin Usulu Yumurta)

2 English muffins, split and toasted
1 Tbsp softened unsalted butter
2 cups packed spinach leaves, chopped or whole
2 eggs
1 tsp vinegar

Hollandaise Sauce:
2 egg yolks
1 Tbsp fresh lemon juice
1 tsp water
Pinch of salt to taste
2 pinches of freshly ground pepper
6-8 Tbsp unsalted butter, melted


For the sauce, set over a pot of barely simmering water in a heatproof bowl, combine the egg yolks, lemon and water and whisk constantly until the mixture begins to thicken, then continue whisking for about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt and pepper. Blend the mixture with a stick blender while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Cover and keep warm over very low heat until ready to serve. 

Lightly spread the cut side of each muffin with 1/2 tsp of the softened butter. Melt the remaining 1 tsp butter in a sauté pan over medium heat. Add the spinach and cook until slightly wilted, about 2-4 minutes. Keep them warm until served. Fill a deep pan with 1/2 inch water to poach the eggs, leave the pan over medium heat and bring to a simmer. Crack the eggs into the simmering water. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate.

Top each muffin half with some of the spinach, an egg and generous amount of the sauce. Serve immediately.

ENJOY

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TURKCE
4 Ingiliz muffini, ikiye ayrilmis ve kizartilmis
3 yemek kasigi tereyagi, yumusamis
2 su bardagi ispanak yapragi, dogranmis ya da butun
2 yumurta
1 tatli kasigi sirke

Hollandez Sosu:
2 yumurta sarisi
1 yemek kasigi taze limon suyu
1 tatli kasigi su
Bir tutam tuz
2 tutam taze ogutulmus karabiber
6-8 yemek kasigi tereyagi, erimis

Sos icin; isiya dayanikli icinde kaynar su olan buyuk bir kabin icine bir tencere ya da kap yerlestirin. Yumurta sarilari, su ve limon suyunu icine koyun ve surekli cirparak pisirin. Koyulasmaya baslayinca 1 dakika kadar daha pisirin. Kaynar sudan cikarin tuz ve karabiber ilave edin. El blendiri ile karisimi cirparak yavasca erimis tereyagini ekleyin (yaklasik 2 dakika). Uzerini kapatin ve hafif ateste bekletin.
Her muffinin kesik tarafini hafifce ½ tatli kasigi yumusak tereyagi ile yaglayin. Bir tatli kasigi tereyagini tavaya alin ve ispanaklari hafifce soteleyin (2-4 dakika). Servis edene dek hafif ateste bekletin. Derin bir tencereye yaklasik 1 ½ cm derinlikte olacak kadar su koyun ve sirkeyi ilave edin. Kaynayinca orta atese alin ve icine yavasca yumurtalari kirin. Kapagini kapatin ve yumurta aklari sertlesene dek ama sarilari hala rafadan oldugunda (yaklasik 3 dakika ya da arzuya gore) pisirin. Yavasca yumurtalari isitilmis bir tabaga alin.
Her muffin yarisina biraz ispanak, bir yumurta ve bolca hollandez sosu ilave edin ve hemen servis edin.
AFIYET OLSUN

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