Eggs Florentine
Ingredients
- 100g/3½oz butter, cut into cubes
- 2 free-range egg yolks
- ½ tbsp cold water
- ½ tbsp lemon juice
- salt and freshly ground white pepper
- 2 English muffins, split in half horizontally, buttered
- 2 large handfuls baby spinach, steamed
- 4 free-range eggs, poached
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