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Egg florentine with smoked salmon, spinach and roe

Egg florentine with smoked salmon, spinach and roe

  • Smoked & gravad
  • Salmon
  • GOURMETSliced
  • Lumpfish roe
  • Spring
  • Roe
Time:30 min.
Time:30 min.


1 kg Gourmet Sliced smoked salmon

100 g red lumpfish roe

10 slices of whole wheat sliced bread for toasting

1 kg spinach

Ground nutmeg according to taste

10 eggs

500 ml béarnaise sauce

Spirit vinegar

Vegetable oil for sautéing

Salt and pepper

Cooking instructions

Crack open the eggs into 10 cups and pour 2 drops of vinegar into each cup (this will bring together the egg white).

Fill a saucepan with water and bring to the boil. Swirl the water gently with a spoon and drop the eggs into the water against the direction of the swirl. Poach just two eggs at a time. Let them poach for 2 minutes. Take them out and place them in cold water. Continue until all 10 eggs are poached.

Heat up the béarnaise sauce and season with salt and pepper.

Toast the slices of bread. Sauté the spinach in a little oil and season with nutmeg, salt and pepper.

Drain the water from the eggs and pour boiling water over them. They should remain in the water for 2 minutes.

Arrange the spinach and salmon on the slices of toast. Top with the poached eggs, sauce and lumpfish roe and serve immediately.

Next recipe: Plaice a la meunière with salad of new potatoes, cottage cheese and prawns