Eggs Florentine Recipe
Three poached eggs with spinach on an english muffin, topped with hollandaise sauce.
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Ingredients
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Eggs
Spinach
English Muffin
Hollandaise Sauce
Method
Prep
- 1
Prep Ingredients
Gather all ingredients. Rinse the fresh spinach under cold water and chop it coarsely. Mince the garlic.
- 2
Make Hollandaise Sauce
In a double boiler or a heat-proof bowl over simmering water, whisk together the egg yolks and lemon juice until thickened. Gradually add melted butter while whisking continuously until the sauce is smooth and creamy. Season with salt and cayenne pepper. Keep warm.
Cooking
- 3
- 4
Poach Eggs
Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
- 5
Toast English Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
Assembly
- 6
- 7
Serve
Serve immediately while warm, garnished with additional cayenne pepper if desired.
