Scrambled Eggs Florentine Wasa
Light in many ways! Lightly baked, extra-fine slices of our mildest whole grain rye flavor are in our Wasa Light Rye Crispbread. The delicate taste complements even the mildest topping. Lightly crispy…and only 60 calories per serving!
Made with:
Light Rye
Ingredients
FOR THE HOLLANDAISE:
3 LARGE EGG YOLKS, AT ROOM TEMPERATURE
2 TEASPOONS FRESH LEMON JUICE
¼ TEASPOON FINE SEA SALT
1 STICK UNSALTED BUTTER
FOR THE EGGS:
2 TABLESPOONS OLIVE OIL, DIVIDED
1 BUNCH MATURE SPINACH, WELL-WASHED AND TOUGH STEMS REMOVED
2 TABLESPOONS HEAVY CREAM
½ TEASPOON FINE SEA SALT, DIVIDED
¼ TEASPOON BLACK PEPPER
5 LARGE EGGS, WELL-BEATEN
8 LIGHT RYE WASAⓇ
CHOPPED FRESH CHIVES
How to:
0.
Fill a blender container with hot water and let sit 5 minutes. Pour out hot water, dry well, then add egg yolks, lemon juice, and salt. Blend for a few seconds to combine.
1.
In a small saucepan over medium heat melt butter until bubbling. With blender running on medium-high speed, add melted butter through hole in blender lid in a slow, steady stream. Hollandaise should be thick--if not, blend on high speed for 5 more seconds. Taste and add more salt if desired. To keep sauce warm, submerge bottom of blender container in hot tap water while you make the eggs.
2.
In a large nonstick skillet heat 1 tablespoon oil over medium heat. Add spinach and saute until just wilted. Stir in cream and ¼ teaspoon salt and transfer spinach to a bowl.
5.
In same skillet over medium-low heat, heat remaining 1 tablespoon oil. Beat remaining ¼ teaspoon salt and pepper into eggs, then pour into skillet. Cook, stirring occasionally with a silicone spatula, until softly scrambled. Take off heat and fold in spinach.
5.
To serve, spoon eggs onto Wasa, then pour a little hollandaise over each (if the hollandaise has thickened while sitting, whisk in a little warm water). Garnish with chives and serve immediately.
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