Eggs Florentine Recipe
poached eggs, house made buttermilk biscuit, smoked salmon, sautéed spinach, hollandaise sauce, home fries
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Ingredients
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Poached Eggs
Buttermilk Biscuit
Sautéed Spinach
Smoked Salmon
Hollandaise Sauce
Home Fries
Method
Preparing the Buttermilk Biscuit
- 1
Make the Biscuit Dough
Preheat your oven to 425°F (220°C). In a bowl, mix together flour, baking powder, baking soda, and salt. Cut in butter until crumbly. Stir in buttermilk until just combined.
- 2
Bake the Biscuits
Turn the dough onto a floured surface, knead gently, and pat to 1-inch thickness. Cut out biscuits and place on a baking sheet. Bake for 12-15 minutes until golden.
Preparing the Home Fries
- 3
- 4
Sautéing the Spinach
- 5
Sauté the Spinach
In a separate pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add fresh spinach, season with salt and pepper, and sauté until wilted.
Making the Hollandaise Sauce
- 6
Prepare the Sauce
In a bowl, whisk egg yolks and lemon juice together. Place the bowl over simmering water and whisk continuously while slowly adding melted butter until the sauce thickens. Season with salt and cayenne pepper.
Poaching the Eggs
- 7
Poach the Eggs
Bring a pot of water to a simmer and add vinegar. Crack eggs into a small bowl and gently slide them into the water. Poach for 3-4 minutes until whites are set.
Assembling the Dish
- 8
Plate the Eggs Florentine
Slice the buttermilk biscuit in half, layer sautéed spinach, smoked salmon, and a poached egg on top. Drizzle with hollandaise sauce and serve with home fries on the side.
