Eggs Florentine, a classic breakfast or brunch dish, offers a delightful harmony of flavors and textures that awaken the palate and energize the morning. This sumptuous recipe takes the rich and creamy base of eggs Benedict and introduces a verdant twist with a bed of sautéed spinach, adding a vibrant earthiness to complement the silky poached eggs. Crowned with a velvety hollandaise sauce that luxuriously coats the ensemble, Eggs Florentine is an elegant and nourishing culinary experience that promises to elevate your breakfast or brunch to a whole new level of satisfaction.
How to make eggs Florentine
Eggs Florentine is a classic breakfast or brunch dish that consists of poached eggs served on a bed of sautéed spinach, often on a toasted English muffin or a piece of bread. It is typically topped with a rich and creamy hollandaise sauce. The combination of the runny egg yolks, tender spinach, and velvety hollandaise sauce creates a delicious and indulgent flavor profile. It's a variation of the more well-known Eggs Benedict, where the ham or bacon is replaced with spinach. Eggs Florentine is a popular choice for those looking for a slightly lighter and vegetarian option for their breakfast or brunch.
Ingredients
- 4 large eggs
- 2 English muffins, split and toasted
- 2 cups fresh spinach leaves
- 2 cups fresh spinach leaves
- 1 tablespoon butter
- Salt and pepper to taste
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
- Salt to taste
Instructions
Prepare the Hollandaise Sauce:
- In a blender, combine the egg yolks, lemon juice, cayenne pepper, and a pinch of salt.
- Blend for a few seconds until well combined.
- While the blender is running, slowly pour in the melted butter. Blend until the sauce thickens. Keep the sauce warm.
Sauté the Spinach:
- In a skillet, melt the butter over medium heat.
- Add the fresh spinach leaves and sauté for a few minutes until they wilt. Season with salt and pepper to taste. Remove from heat.
Poach the Eggs:
- Fill a wide saucepan with water and bring it to a gentle simmer. Add a splash of vinegar.
- Crack each egg into a small bowl or ramekin.
- Create a gentle whirlpool in the simmering water by stirring it with a spoon.
- Carefully slide one egg into the swirling water and poach for about 3-4 minutes for a runny yolk or longer if desired.
- Remove the poached egg with a slotted spoon and drain excess water. Repeat with the remaining eggs.
Assemble:
- Place a toasted English muffin half on each plate.
- Top each muffin half with a portion of sautéed spinach.
- Carefully place a poached egg on top of the spinach.
- Spoon hollandaise sauce generously over the poached egg.
- Serve immediately while the eggs and hollandaise sauce are still warm.Eggs Florentine is a delightful and satisfying breakfast or brunch option. Enjoy!
Video
Notes
One important thing to note when making Eggs Florentine is to be attentive while poaching the eggs. It's essential to maintain a gentle simmer, not a rolling boil, in the water when poaching the eggs. Using a splash of vinegar in the water can help the egg whites coagulate more easily. Additionally, ensure the eggs are fresh, as fresher eggs tend to hold their shape better during poaching. Overcooking the eggs can result in hard yolks, so monitor them closely and remove them from the water as soon as they reach your desired level of doneness for that signature runny yolk.
Nutrition
Serving: 100g
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