Tofu Florentine

Ingredients （yields : 6 servings)

• 500 g spinach

• 2 tbsp butter

• ¼ tsp salt

• ⅛ tsp ground black pepper

• 100 g silken tofu

• 2 egg whites

• 6 slices of toasted bread

• Hollandaise sauce

Realisation

1. Sauté the spinach in the butter until softened;

2. Season with the salt and pepper;

3. Blend the silken tofu in a mixer until smooth;

4. Whip the egg whites until stiff peaks form;

5. Fold the blended tofu into the egg whites and mix until just combined;

6. Form the egg white and tofu mixture into 6 egg-shaped portions using two spoons;

7. Poach the “tofu eggs” in gently simmering water for 2 minutes per side;

8. Remove with a slotted spoon and place on paper towels to absorb any excess water;

9. Divide the sautéed spinach into 6 portions and place each on a piece of toasted bread;

10. Top each with a poached tofu egg;

11. Spoon over the hollandaise sauce;

12. Serve and enjoy!