Avocado Florentine Recipe
Poached eggs, sautéed roma tomatoes, spinach topped with hollandaise sauce. Served with home fries, hash browns, side salad, croissant, toast, bagel or english muffin.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Wash and chop the roma tomatoes and fresh spinach. Halve and pit the avocado, then scoop out the flesh into a bowl and mash it slightly. Season with salt and pepper to taste.
- 2
Sauté the Vegetables
In a skillet, heat olive oil over medium heat. Add the chopped roma tomatoes and sauté for about 3-4 minutes until softened. Add the fresh spinach and cook until wilted, about 1-2 minutes. Set aside.
- 3
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes for soft yolks, or longer if desired. Remove with a slotted spoon and drain.
- 4
- 5
Serve with Sides
Serve with home fries or hash browns, and your choice of croissant, toast, bagel, or English muffin on the side.
