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Ingredients
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Eggs Florentine Ingredients
Method
Preparation Instructions
Sauté the Spinach
In a large skillet, heat olive oil and butter over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and black pepper to taste. Remove from heat and set aside.
Poach the Eggs
In a large pot, bring water to a gentle simmer. Add white vinegar to the water. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon and drain on paper towels.
Assemble the Dish
On serving plates, place a generous portion of sautéed spinach. Top each portion with a poached egg. Drizzle with hollandaise sauce over the eggs. Season with additional salt and pepper if desired.