Eggs Florentine Recipe
spinach & hollandaise sauce, on English muffin
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Ingredients
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Eggs
Spinach
Hollandaise Sauce
Method
Preparing the Spinach
Sautéing Spinach
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add fresh spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper, then set aside.
Making the Hollandaise Sauce
Whisking the Sauce
In a heatproof bowl, whisk egg yolks until thick. Gradually add melted butter while whisking continuously until the sauce is smooth. Stir in lemon juice, Dijon mustard, and salt. Keep warm.
Cooking the Eggs
Poaching the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.