Eggs Florentine | Wild Rice Griddle Cake Twist

Eggs Florentine | Minnesota Wild Rice Griddle Cake Twist

Eggs Florentine | Minnesota Wild Rice Griddle Cake Twist

Minnesota Wild Rice Griddle cakes make a fabulous brunch item!  With these griddle cakes, you can revitalize many brunch classics. Just think how much more delicious and enticing a brunch menu item will taste when paired with a nutritious Minnesota Wild Rice Griddle Cake rather than a piece of toast. Your imagination is the limit when you create some wildly fabulous brunch dishes and breathe new life into the classics. So, tantalize your taste buds, get creative and have some brunch-y fun!

Below I share with you a twist on Eggs Florentine, 0ne of my all-time favorite brunch dishes.

 

Eggs Florentine | Wild Rice Griddle Cake Twist

(Serves: 4)

All you need:

•  4 Minnesota Wild Rice Griddle Cakes ( 2 ounce size)
•  4 eggs
•  1 tablespoon white wine vinegar or 1 tablespoon fresh squeezed lemon juice.
•  5-7 cups baby spinach
•  1 shallot, finely chopped
•  2 cloves garlic, minced
•  ¼ teaspoon ground nutmeg (optional)
4 slices of smoked salmon
• Classic Hollandaise Sauce (recipe below)

1) Classic Hollandaise Recipe: (makes 2 cups)

All you need:

• 1 1/4 lbs. of butter, clarified (you should end up with about 1 lb. of clarified butter)
• 3 oz. cold water
• 6 Egg Yolks
• 2 tablespoons of lemon juice
• Salt and Cayenne Pepper to taste

All you do:

Clarify your butter.
• Add egg yolks and water to a stainless-steel mixing bowl.
•  Place over a simmering pot of water and beat until the egg yolks become thick and creamy. (If unsure about the thickness, monitor with an instant read thermometer and make sure the eggs do not exceed 150°F/65°C).
• Once the egg yolks have reached the desired thickness, remove from heat. Using a ladle, slowly drizzle in the warm clarified butter, starting with just a few droplets first and whisk vigorously to get the emulsion going.
• Continue streaming in and whisking the clarified butter until it is completely incorporated.
• Finish by seasoning your hollandaise with salt, lemon juice and cayenne pepper to taste. Add just enough cayenne to help cut through the fat of the hollandaise and to add depth of flavor; your hollandaise should not be spicy.
• If necessary, adjust final consistency with a little bit of warm water to both lighten the sauce and give it better flow.
• Keep warm over a double boiler (bain marie) until ready to serve.

Tip:  The best holding temperature is about 145°F/63°C. This temperature both discourages the growth of bacteria and is hot enough to keep the fat in your hollandaise from solidifying. For both food safety and quality control, hollandaise should not be held any longer than two hours.

2) Minnesota Wild Rice Griddle Cakes:

All you do:

• Prepare one box of Minnesota Wild Rice Griddle Cakes as per instructions on back of the box.
• Cook 2 ounce size griddle cakes and reserve the rest of the batter for future use.

3) Spinach:

To cook:

• Place 2 tablespoons of olive oil in a sauté pan large enough to hold the spinach. Add the shallot and garlic and cook until the garlic just begins to turn golden.
• Add the spinach and wilt. Do not overcook!
• Season and reserve.

4) Poaching Eggs

All you need:

• Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice.
• Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk.
• Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg.
• Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels.
• Repeat with the remaining eggs.

All you do:

• Place a hot griddle cake on a plate
• Top with the spinach and carefully place a poached egg on top
• Ladle the hollandaise sauce on top
• Add some freshly cracked black pepper. Serve immediately!

Tip: Remember: Any leftover batter can be stored in a sealed plastic container in your refrigerator for three days.