Sunday Brunch Florentine

By: Chef Cathy Zeis, The Walk-In Chef
By: Chef Cathy Zeis, The Walk-In Chef

Ingredients


  • 1 pkg. Hollandaise sauce mix
  • eggs
  • 1/4 cup white vinegar
  • 1/4 tsp. salt
  • 2 cups water
  • 1/4 cup drained, thawed, chopped spinach
  • 1 thinly sliced petit sirloin
  • 8 small red potatoes, diced
  • 1/4 tsp. cayenne
  • 1/4 tsp. lemon pepper
  • 1/4 tsp. garlic powder
  • 2 tbs. extra virgin olive oil

    Directions

    Mix Hollandaise sauce according to package directions. Fold in spinach. Turn off heat and cover. Boil water with salt and vinegar. When a rolling boil occurs, pour in eggs. Cook to desired doneness. In a small skillet, cook steak and potatoes in oil. Sprinkle spices. Cook until potatoes are golden brown.



    Presentation: Place potato and steak mixture in middle of plate. Top with poached egg. Spoon sauce on top of the egg. Garnish with fresh parsley. Serve with fresh sliced tomatoes and garlic rounds.


    Tip of the Week: When adding spinach to Hollandaise sauce, be sure and fold the spinach in. Stirring will cause sauce to break apart.
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