Eggs Florentine* Recipe
Recipe information
Make Eggs Florentine* in just 35m. two poached eggs, heirloom tomatoes, ricotta creamed spinach, brioche, hollandaise
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Spinach & Ricotta
Hollandaise
Eggs & Assembly
Spinach & Ricotta
1. Prepare garlic and wilt spinach
Finely mince the garlic. Heat 1 tablespoon unsalted butter in a large skillet over medium heat until it foams. Add the garlic and cook 20–30 seconds until fragrant (do not brown). Add the baby spinach in batches, stirring until fully wilted, about 2–3 minutes total.
2. Finish creamed ricotta spinach
Reduce heat to low. Add ricotta, lemon zest, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/8 teaspoon grated nutmeg to the wilted spinach. Stir to combine and cook 1–2 minutes more until warmed through and creamy. Remove from heat and keep warm. Taste and adjust seasoning.
Hollandaise
3. Set up a double boiler
Fill a medium saucepan with about 1–2 inches of water and bring to a gentle simmer over medium-low heat. Place a heatproof bowl (metal or glass) over the pan so the bottom does not touch the water.
4. Whisk yolks
Add the 3 egg yolks and 1 teaspoon cold water to the bowl. Whisk constantly until the mixture begins to thicken and increases slightly in volume, about 2–3 minutes. Ensure the heat is low enough to avoid scrambling.
5. Emulsify with butter
Very slowly drizzle in the melted or clarified butter while whisking constantly to create an emulsion. Start drop by drop, then in a thin steady stream as the sauce thickens. Continue until all butter is incorporated and sauce is glossy and coats the back of a spoon.
6. Finish hollandaise
Remove from heat and whisk in 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/8 teaspoon cayenne. Taste and adjust lemon or salt if needed. Keep warm in a thermos or in a bowl set over warm (not hot) water until ready to serve.
Eggs & Assembly
7. Toast brioche
Heat a skillet over medium heat with 1 tablespoon unsalted butter. Add the brioche slices and toast 1–2 minutes per side until golden and slightly crisp. Transfer to a warm plate and keep warm.
8. Prepare tomatoes
Slice the heirloom tomato into 1/4" rounds (about 3–4 slices). Lightly season both sides with a pinch of salt. Optionally sear the slices in the skillet for 30–45 seconds per side for added flavor, then set aside on paper towel to drain.
9. Poach eggs
Bring a wide shallow pot of water to a gentle simmer and add 1 tablespoon white wine vinegar and 1/2 teaspoon salt. Stir to create a gentle whirlpool. Crack one egg into a small ramekin and gently slip into the center of the whirlpool. Poach for 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks. Remove with a slotted spoon and drain on paper towel. Repeat for remaining eggs (work in pairs if needed).
10. Assemble Eggs Florentine
On each toasted brioche slice, spread a generous layer (about 1/2 cup divided) of the ricotta creamed spinach. Top with 1–2 slices of seasoned heirloom tomato. Place two poached eggs over the tomato on each slice. Spoon hollandaise over the eggs (about 2–3 tablespoons per serving). Garnish with finely chopped chives and a light sprinkle of black pepper.
Local Coupons
No local coupons found for this recipe's ingredients.