FED­ERAL AND WOLFE EGGS FLOREN­TINE

Element - - Living -

•4“Loaf” English Muffins (avail­able from Nosh or Farro food stores) cut in half and toasted • Bag of baby spinach leaves • 100g basil pesto (or make your own with basil leaves, gar­lic, ground al­monds, parme­san, ex­tra vir­gin olive oil, salt and pep­per, whizz all in a food pro­ces­sor and check for sea­son­ing)

hol­landaise sauce:

• 4 free range egg yolks • 2T tar­ragon vine­gar • 150g but­ter melted, kept warm • 1 lemon • sea salt • Epi­curean haloumi cheese sliced and

pan fried in a lit­tle oil un­til golden • 2 soft poached free range eggs per

per­son (8)

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