Eggs Florentine Recipe
Poached eggs and spinach on an English muffin, topped with hollandaise.
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Ingredients
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Eggs and Spinach
Hollandaise Sauce
Method
Preparing the Spinach and Eggs
- 1
Sauté the Spinach
In a large pan over medium heat, add the fresh spinach and a pinch of salt. Sauté until wilted, about 3-4 minutes. Remove from heat and set aside.
- 2
Poach the Eggs
Fill a medium saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a plate lined with a paper towel.
Making the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the butter over low heat until it is completely liquid. Remove from heat and let it cool slightly.
- 4
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until the mixture is pale and thick.
- 5
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously to emulsify. If the sauce is too thick, add a teaspoon of warm water to reach desired consistency. Season with cayenne pepper to taste.
Assembling the Dish
- 6
Prepare the English Muffins
While the sauce is being prepared, slice the English muffins in half and toast them until golden brown.
- 7
