Egg Florentine Recipe
poached egg | toasted English muffin | creamed spinach | onion strings | hollandaise | fruit
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Ingredients
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Egg Florentine
Method
Preparation
Prepare the Creamed Spinach
In a saucepan, melt 2 tablespoons of butter over medium heat. Add chopped onion and sauté until translucent. Stir in the spinach and cook until wilted. Sprinkle flour over the mixture and cook for 1-2 minutes. Gradually add milk, stirring until thickened. Season with salt and pepper.
Poach the Eggs
Bring a pot of water to a simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes or until the whites are set. Remove with a slotted spoon and drain on paper towels.
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water (double boiler). Slowly whisk in melted butter until the sauce thickens. Season with salt and pepper.
Toast the English Muffins
Slice the English muffins in half and toast until golden brown.