Eggs Florentine

Ingredients:
1kg Softie®
10kg bread flour
530g water
310g yeast
Eggs
Spinach
Macphie Hollandaise Sauce as required

Method:
Add Softie® to bread flour, water and yeast
Put in mixer and mix for 2 minutes on 1st speed then for a further 5 minutes on 2nd speed
Divide and mould into required muffin size before proving for 45 minutes
Prove at 40ºC (104ºF), 85% R.H. for 45 minutes
Bake the muffins on a hot plate for 5 minutes each side at 220ºC (440ºF) 
Poach the eggs and place on top of the muffins with a layer of blanched spinach
Spoon over warm Hollandaise Sauce
Place under the grill for 30 seconds until surface is glazed

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