Description
Eggs Florentine is a classic breakfast dish featuring perfectly poached eggs atop lightly sautéed spinach and toasted English muffins, all generously drizzled with a rich, creamy homemade hollandaise sauce. This elegant yet simple dish takes about 40 minutes to prepare and serves four, making it ideal for a leisurely weekend brunch or special occasion breakfast.
Ingredients
Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- Heaping ¼ teaspoon sea salt
- 2 pinches cayenne pepper
- ½ cup unsalted butter
- Hot water, as needed
Spinach
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, chopped
- 10 ounces fresh spinach
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Poached Eggs and Assembly
- 8 large eggs
- English muffins
- Sea salt and freshly ground black pepper, to taste
- Chopped fresh chives, for garnish
Instructions
- Make the hollandaise sauce: In a blender, combine the egg yolks, fresh lemon juice, Dijon mustard, sea salt, and cayenne pepper. Blend on high for 5 to 15 seconds until the mixture becomes frothy. Meanwhile, melt the butter in a small pot over medium-low heat, stirring to prevent browning. Transfer the melted butter to a glass measuring cup for easy pouring. With the blender running on low speed, slowly drizzle in the hot butter to emulsify the sauce. If the sauce is too thick, gradually blend in hot water, one tablespoon at a time, until it reaches a thick but pourable consistency. Set aside the hollandaise sauce.
- Cook the spinach: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the chopped garlic and sauté for about 30 seconds until fragrant but not browned. Add the fresh spinach in batches if necessary, seasoning with sea salt and freshly ground black pepper. Toss and cook the spinach for 1 to 2 minutes until just wilted. Remove from heat.
- Poach the eggs: Crack four eggs individually into small bowls or ramekins. Bring a medium pot of water to a gentle boil, add a splash of vinegar, and stir the water to create a gentle whirlpool. Carefully drop the eggs into the water one at a time and stir gently again. Poach the eggs for 3 minutes and 30 seconds to 4 minutes for a soft set yolk. Use a slotted spoon to remove the eggs and place them on a warm plate lined with paper towels. Repeat the process with the remaining eggs.
- Toast the English muffins and assemble: Slice the English muffins in half and toast them lightly until golden. On each muffin half, layer some sautéed spinach, then place a poached egg on top. Season the eggs with a pinch of sea salt and freshly ground black pepper. Generously drizzle the hollandaise sauce over each egg and garnish with chopped fresh chives. Serve immediately for best taste.
Notes
- Use fresh eggs for the best poaching results to keep the whites intact and smooth.
- Adjust the cayenne pepper in the hollandaise sauce according to your preferred heat level.
- If the hollandaise sauce begins to thicken too much, gently rewarm it in a warm water bath while whisking to maintain the perfect consistency.
- The vinegar in the poaching water helps the egg whites coagulate quickly and neatly.
- English muffins can be substituted with toasted brioche or sourdough bread for variation.
