Casablanca: Moroccan eggs Florentine recipe

SERVES 4

Ingredients
*1 tablespoon olive oil
*250g spinach leaves
*1 tablespoon lemon juice
*1 teaspoon ras el hanout
*½ teaspoon salt
*oil, for frying the eggs if needed
*4 eggs
*2 English muffins or 4 slices of bread
*1 tablespoon chopped chives, to garnish

Harissa hollandaise
*2 egg yolks
*1 tablespoon harissa, any type, or more to taste
*½ tablespoon lemon juice
*100g unsalted butter, melted
*Salt

Method

1. Heat the olive oil in a large saucepan over a medium heat. Add the spinach, lemon juice, ras el hanout and salt, cover the pan and cook for about 7 minutes until the spinach is soft, stirring occasionally. Uncover the pan and cook for about 5 minutes until all the liquid has evaporated, stirring occasionally. Remove the pan from the heat and set aside until ready to serve.

2. For the harissa hollandaise, place the egg yolks, harissa and lemon juice in a blender and blend until smooth. With the motor running, pour in the melted butter in a steady stream until a thick sauce forms. Taste the hollandaise and add salt if necessary, then set aside until ready to use. If the hollandaise has set by the time you want to serve, warm it up in a small saucepan.

3. Poach or fry your eggs to your liking. Split the muffins and toast them, or toast the slices of bread.

4. Top each warm muffin half or slice of toast with a serving of spinach, an egg and a generous serving of the harissa hollandaise. Garnish with the chopped chives and serve immediately.

More from Casablanca:

Casablanca: My Moroccan Food by Nargisse Benkabbou, published by Mitchell Beazley, £20 www.octopusbooks.co.uk Photographer ©Matt Russell