Eggs Florentine Recipe
Recipe information
Make Eggs Florentine in just 30m. Poached eggs and spinach on an English muffin, topped with hollandaise.
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Ingredients
Eggs and Spinach
Hollandaise Sauce
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.
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