Jul 14 2026
Restaurants›The Belmont›Florentine Recipe

Florentine Recipe

Inspired by The Belmont
Time30m
Serves2

Sauteed mushrooms and spinach, poached egg, sundried tomato hollandaise

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Ingredients

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Vegetables

Eggs

Hollandaise Sauce

Seasoning

Method

Preparation

  1. 1

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until golden brown, about 5-7 minutes. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.

  2. 2

    Poach the Eggs

    In a pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes or until the whites are set and the yolks are still runny. Remove with a slotted spoon and set aside.

  3. 3

    Make Sundried Tomato Hollandaise

    In a small saucepan, melt the butter over low heat. In a bowl, whisk together egg yolks, lemon juice, water, and salt. Gradually add the melted butter while whisking until the sauce thickens. Stir in finely chopped sundried tomatoes.

Assembly

  1. 4

    Plate the Dish

    On a plate, layer the sautéed mushrooms and spinach. Top with the poached egg and drizzle with sundried tomato hollandaise sauce.

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