Eggs Florentine Recipe

Prepare and sauté spinach

Rinse and spin-dry the baby spinach. Finely mince the garlic. Heat 2 tablespoons unsalted butter in a large skillet over medium heat until foaming. Add the garlic and sauté 30 seconds until fragrant (do not brown). Add the spinach in batches, stirring until wilted—about 2–3 minutes total. Season with 1 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon lemon juice. Remove from heat and keep warm while you proceed.

Toast muffins

Split the English muffins and butter each cut side with about 1/2 tablespoon unsalted butter. Toast under a broiler or in a skillet over medium heat until golden and crisp, about 2–3 minutes per side if pan-toasting, or 1–2 minutes under a broiler. Keep warm in a low oven (about 90–100°C / 200°F) if desired.

Clarify/melt butter

Melt 10 tablespoons unsalted butter in a small saucepan over low heat until fully melted and foaming subsides. Keep warm but not boiling.

Set up double boiler

Bring 2–3 cm of water to a simmer in a medium saucepan. Place a heatproof bowl (large enough to sit on the pot rim without touching the water) over the simmering water to create a double boiler.

Whisk yolks

In the heatproof bowl, whisk together 3 large egg yolks, 1 tablespoon lemon juice and 1/2 teaspoon Dijon mustard until slightly thickened and pale.

Cook and emulsify

Place the bowl over the simmering water and whisk constantly. Cook the yolks gently for 1–2 minutes until they slightly thicken (do not scramble). Remove the bowl from the heat. Very slowly drizzle in the warm melted butter in a thin stream while whisking continuously to create a smooth emulsified sauce. If the sauce becomes too thick, add 1–2 teaspoons warm water to loosen. Taste and season with 1/2 teaspoon salt and 1/8 teaspoon cayenne (or smoked paprika). Keep the hollandaise warm (place bowl in warm water or use the warm oven) and stir occasionally. Use within 20 minutes.

Prepare poaching water

Fill a deep skillet or medium saucepan with about 2 liters of water. Add 1 tablespoon white vinegar and 1/2 teaspoon salt. Bring to a gentle simmer (small bubbles, not a rolling boil).

Poach eggs

Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle vortex, then slide one egg into the center. Poach 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer. Remove with a slotted spoon and drain briefly on kitchen paper. Repeat for remaining eggs; keep eggs warm in a shallow bowl of warm water (off heat) if needed for a few minutes.

Place two toasted English muffin halves on each plate (4 halves total for 2 servings).

Divide the warm sautéed spinach evenly and mound it on top of each muffin half (about 3 cups cooked spinach per side for generous portion).

Top each spinach-topped muffin half with a poached egg (one egg per half).

Spoon 2–3 tablespoons of warm hollandaise over each poached egg, covering the yolk and spilling slightly onto the spinach.

Season with freshly ground black pepper to taste and sprinkle with 1 tablespoon chopped chives or parsley. Serve immediately.