Eggs Florentine Recipe

Prep and par-cook

Peel (optional) and dice the potatoes into ~1/2-inch cubes. Rinse under cold water until water runs clear to remove excess starch, then pat dry with a towel.

Heat a large skillet over medium-high heat. Add olive oil and butter. When butter foams, add the diced potatoes in a single layer (work in batches if needed). Let them sear undisturbed 4–5 minutes until bottoms are golden.

Stir in the diced onion, reduce heat to medium, and continue to cook, stirring occasionally, for another 8–10 minutes until potatoes are tender and golden all over.

Add minced garlic, thyme, paprika, salt, and pepper. Cook 1–2 more minutes until fragrant. Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm on low while you prepare the other components.

In a separate large sauté pan, melt 1 tablespoon butter over medium heat. Add the minced shallot and cook 2–3 minutes until softened but not browned.

Add minced garlic and cook 30 seconds. Add the spinach in batches, stirring and allowing it to wilt. Continue until all spinach is wilted, about 3–4 minutes total.

Season with lemon zest, salt, and pepper. If you prefer a creamier bed, stir in 2 tablespoons cream cheese off heat until incorporated. Keep warm, covered, on the lowest heat setting.

Bring a wide, shallow pot of water to a gentle simmer (not a rolling boil). Add 1 teaspoon white vinegar to the water. Crack each egg into a small cup for easy transfer.

Create a gentle whirlpool in the water with a spoon and carefully slip one egg at a time into the center. Poach 3–3.5 minutes for runny yolks or longer to taste. Use a slotted spoon to remove the eggs and transfer to a plate lined with paper towel to drain. Repeat for all eggs. (Alternatively, coddle or soft-boil eggs to your preference.)

Lightly toast the English muffin halves or slices of sourdough. On each muffin half, place a generous spoonful of the warm spinach mixture, then a layer of smoked salmon (about 1 oz per half).

Top each salmon-covered spinach layer with a poached egg. Sprinkle chopped chives over the eggs.

Prepare a double boiler: bring a small saucepan with 1–2 inches of water to a gentle simmer and place a heatproof bowl over it (bowl bottom should not touch water).

Whisk the 3 egg yolks with the lemon juice and Dijon (if using) in the bowl until slightly thickened. Place the bowl over the simmering water and whisk constantly.

Slowly drizzle the hot melted butter into the yolk mixture while whisking continuously to emulsify. Add the butter in a slow, steady stream; if the sauce gets too thick, whisk in a teaspoon or two of warm water to loosen it.

Season the hollandaise with 1/4 teaspoon salt and a pinch (1/8 tsp) cayenne or a few drops of hot sauce to taste. Keep the sauce warm (off direct heat) until serving. If sauce separates, whisk in a few drops of warm water to bring it back together.

Place the prepared English muffin halves topped with spinach and smoked salmon on warm plates. Set a poached egg on each half, then spoon 1–2 tablespoons of hollandaise over each egg.

Arrange the breakfast potatoes alongside the Eggs Florentine. Garnish the eggs and potatoes with extra chopped chives or parsley and a grind of black pepper.

Serve immediately while eggs are runny and hollandaise is warm.