Eggs Florentine* Recipe
two poached eggs, heirloom tomatoes, ricotta creamed spinach, brioche, hollandaise
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Ingredients
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Spinach & Ricotta
Hollandaise
Eggs & Assembly
Method
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
- 5
- 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
- 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.
- 11