Create the ultimate weekend brunch with our recipe for eggs Florentine with smoked salmon. Season with black pepper before serving. Tip: If poaching eggs for a crowd, cook them for just 3 ½ minutes, drain then slide into iced water. When ready to serve, return the eggs to barely simmering water and heat through for 30-40 seconds. Remove with a slotted spoon and serve. See the recipe on the Waitrose website.