marmadukes sheffield egg florentine with mak tok's fire chilli paste

Egg Florentine

Egg Florentine

With Mak Tok’s Fire Chilli Paste

Serves 2

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Sauerkraut Kimchi

  • 170g sauerkraut
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon Mak Tok’s Fire Chilli Paste
  • 1 spring onion (sliced)
  • 1/2 tablespoon apple cider vinegar

Hollandaise sauce

  • 2 egg yolks
  • 125g unsalted butter (melted)
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • a sprig of dill (chopped)
  • juice from 1/2 a lemon

Buttered toast

  • 2 large slices sourdough bread
  • 1 tablespoon of butter

Buttery spinach

  • 100g baby leaf spinach
  • 50g unsalted butter
  • 1/2 teaspoon salt
  • 1/2 black pepper

Poached eggs

  • 4 large free-range eggs
  • 1 tablespoon vinegar


1) Mix all the sauerkraut kimchi ingredients in a bowl and set aside. This kimchi will give your Egg Florentine the added appetising kick.

2) Bring a pot of water to boil. Prepare the hollandaise sauce by adding the egg yolks in a mixing bowl and whisk well. Add the melted butter bits-by-bits and continue to whisk the mixture. Add the mayonnaise, chopped dill, lemon juice, and season with salt and pepper. Once the water is boiling, lower the heat and allow to simmer. Thicken the sauce using a water bath method by placing the mixing bowl on the pot of simmering water. Continue to whisk for 5 minutes or until the hollandaise sauce thickens to desired consistency. Pour in a bowl and set aside to cool.

3) Heat up a pan. Spread some butter on the sourdough bread and toast on the heated pan until both sides are golden brown. Remove from pan and set on a plate.

4) In the same pan, add butter and baby leaf spinach. Stir fry until spinach wilts and season with salt and pepper. Set aside.

5) Bring a pot of water to boil. Lower the heat and allow to simmer and add vinegar to it. Crack the eggs into individual bowls. Stir the simmering water to create a small whirlpool in the middle. Prepare the poached eggs one at a time. Gently pour the egg and allow to cook for 2.5 minutes. Remove and set aside before adding in the next one. Remember to stir and create the whirlpool again before adding the egg into the water.

6) Plate the egg florentine starting with the toasted sourdough bread, buttery spinach, poached eggs, and hollandaise sauce before garnishing with some dill. Don’t forget to add the sauerkraut kimchi on the side for an appetising kick.

*Top tip: add a layer of smoked salmon to turn your egg florentine to an Egg Royale! Or swap that with ham to create your Egg Benedict.

Hmmm...................... Tasty!
My belly is rumbling
Yum Yum
That's dinner sorted

1 thought on “Egg Florentine”

  1. Good recipe but The recipe page looks squashed up . Is it intended to be that way ?
    Saw See Woods

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