Florentine Bowl Recipe

Par-cook potatoes

Place diced potatoes in a medium pot, cover with cold water by 1 inch, add 1/2 tsp salt, bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain thoroughly and pat dry with a kitchen towel.

Pan-roast potatoes

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams, add the par-cooked potatoes in a single layer (work in two batches if needed). Add the chopped onion and sauté 6–8 minutes, stirring occasionally, until potatoes develop golden-brown crust and onions are soft. Add minced garlic in the last 1 minute, then season with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika if using. Stir to combine, cook 30 seconds more. Remove from heat and sprinkle chopped parsley. Keep warm.

In a medium bowl, toss baby spinach with diced tomato, sliced red onion, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. If you prefer wilted spinach, heat a clean skillet over medium, add a teaspoon of olive oil, then sauté spinach quickly for 30–45 seconds until just wilted; remove from heat and toss with tomato and onion. Keep at room temperature until assembly.

Prepare a double boiler

Set a heatproof bowl over a saucepan of barely simmering water (bowl should not touch the water). Reduce heat to low simmer so the bowl warms gently.

Whisk yolks

Add 3 egg yolks and 1 tbs lemon juice to the bowl. Whisk constantly until mixture becomes slightly thickened and pale, 1–2 minutes.

Emulsify butter

Very slowly drizzle the warm melted butter (6 tbs) into the whisked yolks while whisking constantly. Start drop by drop for the first minute, then in a thin steady stream as the sauce comes together. Continue whisking until sauce is thick and glossy. If sauce becomes too thick, whisk in up to 1 tsp cold water to loosen. Season with 1/4 tsp salt, 1/2 tsp Dijon mustard and a pinch (1/8 tsp) cayenne or a dash of hot sauce. Keep the hollandaise warm by covering lightly; do not overheat or it will break. If it begins to separate, whisk in a teaspoon of warm water slowly.

Fry eggs over easy

Heat a nonstick skillet over medium-low and add 1 tbs unsalted butter. Crack 4 eggs into the pan, spacing them so they don't run together. Sprinkle a pinch of salt (about 1/4 tsp across all eggs) and 1/4 tsp black pepper. Cook until whites are mostly set, about 2–3 minutes. Gently flip each egg with a spatula and cook 20–30 seconds for runny yolks (over-easy). Remove from heat and keep warm.

Divide the roasted potatoes between 4 shallow bowls (about 1/2 cup potatoes per bowl). Spoon the spinach and tomato mixture alongside the potatoes.

Top each bowl with one fried egg (or two eggs divided among two bowls). Spoon 2 tbs warm hollandaise over each egg and a little over the spinach if desired.

Garnish with microgreens or additional chopped parsley and place a lemon wedge on the side. Serve immediately while hollandaise and eggs are warm.