Eggs Florentine Recipe

1. Rinse the spinach well and dry using a salad spinner or pat dry. Large stems may be removed.

2. Heat a large sauté pan over medium heat and add 1 tablespoon unsalted butter. Once melted and foaming, add the minced garlic and cook 20–30 seconds until fragrant, being careful not to brown.

3. Add the spinach in batches, tossing until wilted. Continue until all spinach is wilted and tender, about 2–4 minutes total.

4. Season the spinach with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/8 teaspoon freshly grated nutmeg. Stir to combine. Remove from heat and transfer spinach to a colander to drain any excess liquid for 2–3 minutes; squeeze gently if needed. Keep warm.

5. Set up a double boiler

Fill a medium saucepan with 1–2 inches of water and bring to a gentle simmer over medium-low heat. Use a heatproof bowl (metal or glass) that sits on top of the pan without touching the water.

6. In the heatproof bowl, whisk together 3 egg yolks and 1 tablespoon fresh lemon juice until slightly thickened and pale.

7. Place the bowl over the simmering water. Continuously whisk the yolks while they gently warm. After 1–2 minutes the mixture will thicken slightly; do not let it get too hot or scramble.

8. Very slowly drizzle in the 6 tablespoons melted butter in a steady thin stream while whisking vigorously so the sauce emulsifies. If using clarified butter, add slightly faster; if whole melted butter, pour more slowly to keep it from breaking.

9. Once all butter is incorporated, the sauce should be smooth, glossy and coat the back of a spoon. Remove from heat and whisk in 1/8 teaspoon cayenne and 1/4 teaspoon salt. Taste and adjust lemon or salt as desired. Keep warm over very low heat or in a thermos; do not boil or overheat (about 140°F/60°C ideal).

10. Bring a wide shallow saucepan or deep skillet with 3–4 inches of water to a gentle simmer. Add 1 tablespoon white vinegar to the water (this helps egg whites coagulate). Reduce heat so the surface is just below a simmer with small bubbles.

11. Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle whirlpool, then slip one egg gently into the center. Poach 3–4 eggs at a time depending on pan size without crowding.

12. Poach the eggs until whites are set but yolks are still soft, about 3–4 minutes for large eggs. Use a slotted spoon to lift an egg and gently blot away excess water on a paper towel. Keep eggs warm on a plate; if needed, briefly rest in warm water (not hot).

13. Meanwhile split and toast 4 English muffins (or bread). Lightly spread each half with 1/2 teaspoon softened butter.

14. To assemble: place a toasted muffin half on each of four plates. Top each muffin with a generous portion of the warm, drained spinach (about 1/4 of the spinach mixture per muffin).

15. Place one poached egg on top of the spinach on each muffin. Spoon 2–3 tablespoons of warm hollandaise over each egg, letting it drizzle down the sides.

16. Garnish with a pinch of coarse black pepper and a sprinkle of chopped fresh chives if using. Serve immediately.