Early Bird Breakfast Eggs Florentine Recipe

Parboil and pan-fry

Place diced potato in a pot and cover with cold salted water. Bring to a simmer and cook 5 minutes until slightly tender but not falling apart. Drain well and pat dry with a kitchen towel.

Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the drained potatoes in a single layer and cook, without stirring, 3–4 minutes until bottoms brown. Stir and add diced onion. Continue cooking, stirring occasionally, 6–8 minutes, until potatoes are golden and cooked through.

Season with smoked paprika, garlic powder, 3/4 tsp salt and 1/2 tsp pepper. Taste and adjust seasoning. Keep warm on low heat while finishing other components.

Heat a separate skillet or griddle over medium heat. Spread 1 tablespoon softened butter on each slice of Texas toast. Place buttered-side down on the hot surface and toast 2–3 minutes until golden brown. Flip and toast briefly 1 minute. Keep warm.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant but not browned.

Add 2 cups fresh baby spinach and cook, tossing, about 1–2 minutes until wilted. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon lemon juice (if using). Remove from heat and keep warm. Reserve any pan juices to spoon over the muffins if desired.

Bring a wide, shallow pot of water to a gentle simmer (not a rolling boil) and add 1 tablespoon white vinegar. Reduce heat so the surface is barely moving.

Crack each egg into a small ramekin or cup. Stir the water gently to create a shallow whirlpool and slip one egg into the center. Repeat for remaining eggs, spacing them so they don't touch. Poach 3–4 minutes for a runny yolk or 5 minutes for a slightly firmer yolk.

Using a slotted spoon, lift eggs from the water, gently blot on paper towels to remove excess water, and keep warm on a plate.

While eggs poach, split the English muffin and toast or butter and warm cut sides in the skillet with 1 tablespoon butter until lightly golden.

Assemble: place each toasted English muffin half on the plate, top with a generous portion of wilted spinach, then set the poached eggs (three total) on top. If using, spoon optional hollandaise over the eggs (see hollandaise directions). Garnish with chopped parsley or chives and additional salt and pepper to taste.

Whisk 2 egg yolks with 1 teaspoon lemon juice in a heatproof bowl until slightly thickened. Set the bowl over a barely simmering pot of water (double-boiler), ensuring the bottom of the bowl doesn't touch the water. Whisk constantly.

Slowly drizzle in 3 tablespoons hot melted butter while whisking continuously until the sauce thickens and emulsifies. Remove from heat, season with 1/4 tsp salt and a pinch of cayenne or a few drops of hot sauce. Keep warm (not hot) and spoon over eggs immediately.

Arrange the assembled Eggs Florentine on a plate with a portion of home fries and two slices of Texas toast. Spoon any reserved pan juices from the spinach over the muffins. Garnish with chopped parsley or chives and serve immediately.