Eggs Florentine Recipe

Inspired by Vin Rouge

Time30m

Serves2

english muffin, poached eggs, spinach, hollandaise, pommes frites

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Ingredients

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1
Prepare the Spinach
In a skillet, melt the butter over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and black pepper. Remove from heat and set aside.
2
Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Add vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
3
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
4
Assemble the Dish
On each toasted muffin half, place a generous amount of sautéed spinach. Top with a poached egg and drizzle with hollandaise sauce. Serve with pommes frites on the side.