Florentine Le Vert Blanc Recipe

Name: Paris Bistros Florentine Le Vert Blanc Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces English muffins; 2 cups Fresh spinach; 1 medium Red bell pepper; 2 cloves Garlic; 1 tbs Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 2 pieces Eggs; 1 tsp White vinegar; 2 pieces Egg yolks; 0.5 cups Unsalted butter; 1 tbs Lemon juice; 0.25 tsp Salt; 0.1 tsp Cayenne pepper

Inspired by Paris Bistro

Time30m

Serves2

English muffin topped with sautéed spinach, bell peppers, and poached eggs with hollandaise sauce.

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Ingredients

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Base

2 pieces English muffins

Vegetable Topping

2 cups Fresh spinach

1 medium Red bell pepper

2 cloves Garlic

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Poached Eggs

2 pieces Eggs

1 tsp White vinegar

Hollandaise Sauce

2 pieces Egg yolks

1/2 cups Unsalted butter

1 tbs ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/8 tsp Cayenne pepper

Method

Preparation of Vegetables

Sauté the Vegetables

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and diced red bell pepper. Sauté for about 2-3 minutes until the peppers are tender.

Add Spinach

Add fresh spinach to the skillet and cook for an additional 2 minutes until wilted. Season with salt and black pepper. Remove from heat and set aside.

Poaching Eggs

Prepare Water for Poaching

In a medium saucepan, fill with water and add 1 teaspoon of white vinegar. Bring to a simmer over medium heat.

Poach the Eggs

Crack each egg into a small bowl. Gently slide the eggs into the simmering water. Cook for about 3-4 minutes for runny yolks or longer for firmer yolks. Use a slotted spoon to remove the eggs and drain on paper towels.

Making Hollandaise Sauce

Melt the Butter

In a small saucepan, melt the unsalted butter over low heat until it is completely melted and hot, but not boiling.

Whisk Egg Yolks

In a mixing bowl, whisk together 2 egg yolks and 1 tablespoon of lemon juice until the mixture is pale and thick.

Combine Butter and Yolks

Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce is creamy and thickened. Season with salt and cayenne pepper.

Assembly

Toast the English Muffins

Slice the English muffins in half and toast them until golden brown.

Assemble the Dish

On each toasted English muffin half, place a generous spoonful of sautéed spinach and bell peppers. Top each with a poached egg and drizzle with hollandaise sauce.