Eggs Florentine Recipe
Two poached eggs, buttermilk biscuit, sautéed spinach, and hollandaise.
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Ingredients
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For the Poached Eggs
For the Buttermilk Biscuits
For the Sautéed Spinach
For the Hollandaise Sauce
Method
For the Poached Eggs
- 1
Prepare the Water
In a medium saucepan, bring the water to a gentle simmer over medium heat. Add the white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Carefully slide the eggs one at a time into the simmering water. Poach for about 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and set aside.
For the Buttermilk Biscuits
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 4
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- 5
Cut in Butter
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 6
Add Buttermilk
Pour in the buttermilk and stir until the dough just comes together. Do not overmix.
- 7
Shape and Bake
Turn the dough onto a lightly floured surface, pat it into a 1-inch thick round. Cut out biscuits using a cutter and place them on a baking sheet. Bake for 15-20 minutes or until golden brown.
For the Sautéed Spinach
- 8
Heat the Olive Oil
In a large skillet, heat the olive oil over medium heat.
- 9
Sauté Garlic and Spinach
Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the fresh spinach, salt, and pepper. Cook until the spinach is wilted, about 3-4 minutes.
For the Hollandaise Sauce
- 10
Prepare the Double Boiler
In a small saucepan, simmer water over low heat, and place a heatproof bowl on top to create a double boiler.
- 11
- 12
Add Melted Butter
Slowly drizzle in melted butter while continuously whisking until the sauce is thickened. Season with salt and cayenne pepper to taste.
