Eggs Florentine Recipe
Make Eggs Florentine Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Spinach
For the Poached Eggs
For the Hollandaise Sauce
To Serve
Method
For the Spinach
Heat Olive Oil
In a large skillet over medium heat, heat the olive oil.
Sauté Garlic
Add the minced garlic and sauté for about 1 minute until fragrant.
Cook Spinach
Add the fresh spinach and cook until wilted, about 2-3 minutes.
Season Spinach
Season with salt and black pepper, then remove from heat.
For the Poached Eggs
Prepare Water
In a large pot, bring water to a gentle simmer over medium heat.
Add Vinegar
Add the white vinegar to the simmering water.
Poach Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water one at a time.
Check for Doneness
Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny.
For the Hollandaise Sauce
Melt Butter
Melt the unsalted butter in a small saucepan over low heat until just melted.
Whisk Yolks and Lemon
In a heatproof bowl, whisk together the egg yolks and lemon juice until slightly thickened.
Make Hollandaise
Gradually drizzle in the melted butter while continuously whisking until the sauce is smooth and thick.
Season Sauce
Season with salt and cayenne pepper to taste, then set aside.