Eggs Florentine
Eggs Florentine is the perfect dish for when you're looking to fancy up with breakfast table a bit without a ton of added prep time.
Servings: 4
Calories: 812kcal
Ingredients
FOR THE HOLLANDAISE:
- 1 cup hot, melted, unsalted butter
- 2 large egg yolks room temperature
- 1 tablespoon hot water
- Juice of half a lemon
- ¼ teaspoon Kosher salt
- Pinch of cayenne pepper (optional)
FOR THE SPINACH:
- ¼ cup unsalted butter
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1 (10-ounce) package baby spinach, roughly chopped
FOR THE EGGS:
- 8 large eggs
- 4 English muffins, halved and toasted
Instructions
MAKE THE HOLLANDAISE:
- Have ready melted butter and set aside. Add egg yolks and hot water to a blender or food processor fitted with a blade attachment. Process until thickened, about 30 seconds.
- Remove the funnel, and very slowly, drizzle in the hot butter with the motor running. Cover with a towel if necessary and continue to process until pale white and thickened once more. Add the lemon juice, salt and cayenne, and blend once more. Set aside.
COOK THE SPINACH:
- Add the butter to a large pan or saucepan over medium heat. As soon as the butter has melted, add the shallot and cook for about 2-3 minutes, stirring often. Add the garlic and cook for 1 minute more.
- Add the spinach, one big handful at a time, and stir until slightly wilted. Add another handful and repeat until all of the spinach is wilted. Season with Kosher salt and stir.
- Transfer the spinach mix to a colander over the sink and use the back of a wooden spoon or a potato masher to press out any excess water. Set aside.
POACH THE EGGS:
- Add about 1 ½” of water to a pan and bring to a simmer over medium-high heat.
- Once the water is simmering, crack each egg into a ramekin or small bowl and gently slide it into the pan. You can poach up to 4 eggs at a time. Add the first egg by the pan’s handle and add counterclockwise from there to keep track of which egg should be removed first.
- Turn off the heat and cover the pan. For runny yolks and cooked egg whites, allow the eggs to sit, undisturbed, for 3 minutes. Use a slotted spoon to remove the eggs from the pan. As you remove the eggs, nestle the slotted spoon in a paper towel to remove any excess water.
- Use a skimmer or slotted spoon to remove any leftover egg from the water, bring it back to a simmer over medium heat-high and repeat with the second batch of eggs as needed.
ASSEMBLE EGGS FLORENTINE:
- Place your English muffins cut-side up on the plate, add about 2 tablespoons of the spinach mixture, top with a poached egg, and drizzle with hollandaise sauce. Serve right away and enjoy!
Nutrition
Calories: 812kcal | Carbohydrates: 30g | Protein: 19g | Fat: 69g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 577mg | Sodium: 576mg | Potassium: 448mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5701IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 3mg