Eggs Florentine Recipe

Cooking Directions

1. 1

   Prepare the Vegetables

   In a skillet, heat the olive oil over medium heat. Add the diced Roma tomatoes and sauté until they are soft, about 3-4 minutes. Add the fresh spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat and set aside.

2. 2

   Poach the Eggs

   In a large pot, bring water to a gentle simmer. Crack the eggs into the water one at a time and poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.

3. 3

   Prepare the Hollandaise Sauce

   If using store-bought hollandaise sauce, warm it up according to package instructions. If making homemade, blend egg yolks, lemon juice, and melted butter until thickened.

4. 4

   Assemble the Dish

   On a plate, place a serving of the sautéed tomato and spinach mixture. Top with poached eggs and drizzle with hollandaise sauce. Serve alongside hash browns or home fries, and your choice of croissant, toast, bagel, or English muffin.

5. 5

   Serve with Salad

   Serve with a side of mixed greens or salad for a refreshing finish.