Eggs Florentine

I'm upset at Park Chow. If I don't eat at the bar, something bad will happen. They screwed up my Eggs Florentine by giving me a Benedict and telling me that's what I asked for. I can make these at home... forget park chow.

First start with Rose Levy Beranbaum's crumpet recipe, it will take about 2 hours. You will need a ring and a non-stick pan, wish i had a skillet but i don't... worked fine in a regular pan. The ring, can be as rose puts it an old well washed tuna can with the tops and bottoms gone. I'm not gonna
have a can of tuna any time soon, so i used these circle cookie cutters i found at the Chinese restaurant supply spot on 7th and Clement.

I used the volume measures since I don't have a kitchen scale (someday...)

1 cup unbleached all purpose
2 tbsps non-fat dry milk
1 tsp. instant yeast
sugar 1/2 tsp.
salt 1/2 tsp.
water 3/4 cup

mix all well in kitchen-aid using paddle attachment slowly reaching #5 until smooth ( around 5 minutes ) place in a container and let double in size (~ 1 hour)

you could make some hollindaise sauce around now. (*)
make some spinach (**)

mix, 2 tbsp. water
and 1/4 tsp. baking soda.

mix into the batter, it will collapse a bit.

let double again.

~ 30 mins ~

heat pan at lowest temp until a drop of water fizzles out quickly. (evenly heated)

melt tsp butter, brush the rings
put the rings in the pan
brush inside the circle on the pan

pour batter in let it cook until the top is not shiny.
remove ring with tongs or something, flip the crumpet to the other side.
cool on a wire rack

Next, (*) hollandaise sauce.

whisk 3 egg yolks, 2 tbsp lemon juice in a metal bowl
place bowl on top of boiling water (double boil)
slowly whisk in about 3/4 stick of melted butter until sauce has doubled
add a small pinch of sugar, pinch of salt, pinch of cayenne whisk it together
put it aside

(**) spinach

wilt in small amount of water and lid salting the leaves and adding a few drops of lemon juice.
chop

-- poaching eggs... i dont know how to do this right, my first try. please advise me as this will need modification at a later date (TODO)

boil water in a heavy bottom put in about 3" water (??) a splash of vinegar. i think alice said to use something good tasting because it will show up a little bit with the egg. bring to just before boil. no bubbles. drop eggs in and let cook. fish them out with a slotted spoon.


assembly, i don't know the right order i guessed...

toast a crumpet
place a poached egg, some chopped spinach on top,
hollandaise sauce
salt and pepper.