Eggs Florentine (v) Recipe

Prepare and toast

Brush both sides of the sourdough slices lightly with the softened butter and a thin film of olive oil. Sprinkle the 1/4 tsp salt evenly across the slices. Toast in a hot skillet over medium heat (or under a broiler) until golden brown and crisp at the edges, about 2–3 minutes per side. Keep warm.

Heat a large sauté pan over medium heat and add 1 tablespoon butter. When melted and foaming, add the minced shallot and cook, stirring, for 1 minute until fragrant. Add the minced garlic and cook 20–30 seconds—do not brown.

Add the baby spinach in batches, stirring and wilting it down until all is collapsed and bright green, about 2–3 minutes total. If any liquid accumulates, continue cooking briefly to evaporate most of it so the topping is not soggy.

Remove from heat and stir in 1/2 teaspoon lemon juice, 1/4 tsp salt, 1/8 tsp black pepper, and a pinch (1/16 tsp) of freshly grated nutmeg if using. Taste and adjust seasoning. Keep warm; if it cools, reheat briefly before assembling.

Pour 1 liter (1000 ml) of water into a wide, shallow saucepan and bring to a gentle simmer over medium heat. Add 1 tsp white vinegar and 1/4 tsp salt. Reduce heat so the surface is barely simmering—small bubbles, not a rolling boil.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon (optional) and carefully slide one egg into the center. Poach for 3 minutes for a runny yolk or 3 1/2–4 minutes for slightly firmer yolk. Repeat with the second egg. Avoid crowding the pan; poach in batches if necessary.

Using a slotted spoon, lift each egg from the water and briefly drain on a paper towel or kitchen cloth to remove excess water.

Warm the 1/2 cup Hollandaise sauce gently: in a small saucepan over very low heat, or in a heatproof bowl over simmering water (double boiler), stirring until smooth and warm but not hot.

Place each toasted sourdough slice on a plate. Divide the warmed wilted spinach evenly and pile it atop the toasts.

Gently place one poached egg on top of the spinach on each slice. Spoon about 2–3 tablespoons of warm Hollandaise over each egg, letting it cascade over the egg and spinach.

Finish with a light dusting of cracked black pepper and the chopped chives. Serve immediately with an optional lemon wedge on the side for a bright squeeze.