Eggs Florentine


“My take on a ‘hollandaise’ tastes completely delicious and contains none of the nasties and works so well in this eggs florentine recipe.

For me, nothing beats a poached egg on a Sunday morning with the papers and a green juice. Eggs are slightly more acidic on the acid/alkaline scale so I would recommend limiting eating them to 2-3 times per week.”


Tash x



Cooks InPrep time: 5 minutes | Cooking time: 10 minutes


For the Hollandaise Sauce:

  • 2 tbsp kuzu granules
  • ¼ cup cold water
  • 2 tbsp vegan butter
  • ½ clove garlic, finely grated
  • 1/4 tsp turmeric
  • 1 cup almond milk
  • ½ lemon
  • pinch of Himalayan pink salt

Other Bits:

  • 1 poached egg
  • 1 large handful spinach, wilted
  • 1-2 slices of gluten free toast


  1. Put the kuzu granules into the cup of cold water and mix together until completely smooth with no lumps.
  2. Melt the vegan butter (or you could use coconut oil) in a pan on a low heat.
  3. Grate the garlic into the butter and stir in the turmeric until incorporated and a bright yellow colour. Add the almond milk and stir until it starts to simmer.
  4. Add the kuzu liquid and stir until it becomes thick. Take off the heat and leave to one side while you poach your egg and wilt the spinach.
  5. To wilt, the spinach just boils a kettle and put the spinach into a sieve. Pour the boiling water over the top of the spinach and you will have the quickest, most beautifully cooked spinach ever.
  6. I find the best way to poach an egg is in a frying pan. Bring a full frying pan to the boil then turn the heat down to a simmer. Crack the egg and leave to a simmer for about 3 minutes until the whites are no longer translucent.
  7. Serve everything on a piece of gluten free toast, topped with the wilted spinach and poached egg. Pour over your 'Hollandaise' and season with some freshly cracked black pepper.
  8. You should have enough Hollandaise for about 4 portions - if you have any left over, just pop it in the fridge for next time.
No Comment

Leave a Reply