Eggs Florentine Recipe

Time40m

Serves2

Two poached eggs and spinach on a toasted English muffin with hollandaise sauce and serve with fries.

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Ingredients

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1
Cook the Fries
Preheat your oven to 220°C (425°F). Spread the fries on a baking sheet in a single layer. Bake for 25-30 minutes or until golden and crispy, turning halfway through.

2
Sauté the Spinach
In a saucepan over medium heat, add the fresh spinach and sauté for about 2-3 minutes until wilted. Season with a pinch of salt and set aside.
3
Poach the Eggs
In a pot of gently simmering water, create a whirlpool and carefully crack the eggs into the center, one at a time. Poach for about 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and set aside.

4
Prepare the Sauce
In a heatproof bowl, whisk the egg yolks with lemon juice until pale. Place the bowl over a pot of simmering water (double boiler) and slowly add melted butter, whisking continuously until the sauce thickens. Season with salt and cayenne pepper.

5
Toast the Muffins
Slice the English muffins in half and toast them until golden brown.
6
Construct the Eggs Florentine
On each toasted muffin half, layer sautéed spinach and top with a poached egg. Drizzle with hollandaise sauce. Serve immediately with crispy fries on the side.