We ask that you adlib on the amount of each ingredient based on the amount of servings and by following your cooking instincts. The following instructions and "plate out" will give you a better picture in determining the amount of each ingredient needed.
Heat a little olive oil in a large pan along with some finely chopped garlic (medium-low heat). Add some chopped onions and sauté until onions are caramelized. Then add couple of pats of butter (optional) and then a few handfuls of fresh spinach. Spinach will melt down considerably so add more as needed. You can season with salt and pepper to taste.
The classic Eggs Florentine calls for sautéing some chopped bacon with the spinach but here in Hawaii, we are using pre-cooked "kalua pork" in place of the bacon. Simply heat up some kalua pork based on the amount of servings.
Instead of Hollandaise sauce we are using S&B Golden Curry sauce mix (mild) that you can find in the ethnic section of your supermarket. To prepare the sauce, simply follow the instructions of the box.
To poach the egg, crack an Island Fresh Egg into a small bowl and pour it into a pot of water heated at a high-simmer. Water at a rolling boil will break-up the whites so be sure to keep it just under a boil. It will take 3-5 minutes depending on how cooked you want your poached egg.
Plate Out: In a small bowl, create a bed of sautéed spinach and sparingly spread some kalua pork over the spinach. Keep in mind that we don't want the flavor of a particular ingredient to over-power the dish. Place the poach egg over the pork and spinach then sparingly pour some of the Japanese curry over the egg and other ingredients. Garnish with a pinch of finely chopped green onions and there you have it– Eggs Florentine, Island-style!