Eggs Florentine Recipe
Two poached eggs, English muffin, fresh spinach, Hollandaise sauce, hash browns
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Ingredients
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Eggs and Base
Hollandaise Sauce
Method
Cooking the Ingredients
- 1
Prepare the Hash Browns
Cook the hash browns according to package instructions until golden brown and crispy. Set aside.
- 2
Sauté the Spinach
In a skillet over medium heat, lightly sauté the fresh spinach until wilted. Season with a pinch of salt and set aside.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
Making Hollandaise Sauce
- 4
Prepare the Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking continuously until the sauce is thick and smooth. Season with salt and cayenne pepper to taste.
