Florentine Recipe
Sauteed spinach, poached eggs, roasted red peppers, smoked cheddar on a toasted English muffin and hollandaise.
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Ingredients
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For the Florentine
For the Hollandaise Sauce
Method
For the Florentine
- 1
Sauté the Spinach
In a large skillet over medium heat, add the fresh spinach and sauté for about 2-3 minutes until wilted. Season with salt and black pepper. Remove from heat and set aside.
- 2
Toast the English Muffins
While the spinach is sautéing, split the English muffins in half and toast them until golden brown. Set aside.
- 3
Prepare the Roasted Red Peppers
If using store-bought roasted red peppers, slice them into strips. If roasting your own, place whole peppers over an open flame until charred, then peel, seed, and slice.
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide each egg into the water. Poach for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
- 5
For the Hollandaise Sauce
- 6
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens.
- 7
Incorporate Butter
Gradually add the melted unsalted butter while whisking until the sauce is thick and creamy. Season with a pinch of salt and cayenne pepper to taste.
- 8
Serve
Drizzle the hollandaise sauce over the assembled Florentine before serving. Enjoy your delicious dish!