Eggs Florentine Recipe

Place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 6–7 minutes until just tender but not falling apart. Drain and let steam dry for 2 minutes.

Heat a large skillet over medium-high heat, add 2 tbs vegetable oil. Add diced onion and cook 1–2 minutes until translucent.

Add drained potatoes to skillet in a single layer. Cook undisturbed 3–4 minutes to brown, then stir and continue to cook 6–8 minutes, turning occasionally, until golden and crisp. Season with paprika, 1 tsp salt and 1/2 tsp black pepper. Keep warm in low oven (200°F / 95°C) while finishing other components.

Preheat a separate skillet or griddle over medium heat. Spread 1 tbs softened butter on each side of the Texas toast slices.

Cook toast 2–3 minutes per side until golden brown and crisp. Keep warm alongside home fries or in the oven.

Heat 1 tsp olive oil in a medium skillet over medium heat. Add minced garlic and cook 15–20 seconds until fragrant but not browned.

Add 2 cups fresh baby spinach and sauté 1–2 minutes until wilted. Season with 1 tsp salt and 1 tsp black pepper (adjust to taste). Remove from heat and keep warm. Spinach will be slightly wet — squeeze gently with a spoon to remove excess moisture before assembling.

Bring a small saucepan of water to a gentle simmer for a double-boiler. Use a heatproof bowl that fits over the saucepan without touching the water.

In the bowl, whisk together 3 egg yolks, 1 tbs fresh lemon juice and 1 tsp Dijon mustard until slightly thickened.

Place the bowl over the simmering water and whisk constantly. Slowly add the 6 tbs hot melted butter in a very thin steady stream (or a few drops at a time at first) while whisking to emulsify. Continue until sauce is thick and glossy. Remove from heat.

Season hollandaise with 1 tsp salt and 1/8 tsp cayenne pepper (optional). Taste and adjust lemon or salt as needed. Keep the sauce warm (place bowl in warm water off heat or cover) while poaching eggs and assembling. If sauce becomes too thick, whisk in 1–2 tsp warm water to loosen.

Fill a wide shallow pot with 3–4 inches of water, add 1 tbs white vinegar and 1 tsp salt, and bring to a gentle simmer (bubbles should not be rapidly boiling). Reduce heat so water is at a very gentle simmer.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon. Slide each egg gently into the water, spacing them so they don't touch. Poach eggs 3–4 minutes for runny yolks (4–5 minutes for slightly firmer).

Use a slotted spoon to lift eggs out, briefly drain on paper towel, and keep warm on a plate (or slide into warm water to hold for a minute).

While eggs are poaching, split and toast the English muffin halves in a skillet with 1 tbs butter until golden, or use the oven. Place the toasted muffins on serving plates.

Top each muffin half with a generous portion of sautéed spinach, place one poached egg on top of the spinach, then spoon warm hollandaise sauce over the egg to fully smother it. Repeat for all three eggs across the muffins (one egg per muffin half; reserve one muffin half extra if you want two eggs on a single half).

Arrange home fries and Texas toast on the plate. Garnish the hollandaise with a sprinkle of minced chives if desired and a light dusting of paprika or extra black pepper. Serve immediately.