Whopping portion of brioche blanketed with slices of smoked salmon, which also conceal the spinach that is typical of eggs Florentine. Two perfectly poached eggs lounge comfortably on the soft folds of salmon; with a stroke of my knife, their molten yolks descend in a flood of bright yellow that looks oh-so-pretty against the backdrop of rumpled coral fish. I liked the addition of capers, whose piquant sour-salty flavour cut through the richness of the hollandaise nicely, though I could have done with a little less of the wiry alfalfa sprouts.