Eggs Florentine
Elevate your breakfast with this delightful recipe featuring perfectly poached eggs nestled on a bed of sautéed spinach and English muffins, all generously drizzled with a velvety, tangy hollandaise sauce. Each bite offers a harmonious blend of flavors and textures that will make your mornings extra special. A must-try for breakfast enthusiasts!
— Constant Cookbook
Ingredients
- 4 egg yolks
- 2 Tbs. fresh lemon and lime juice
- 1 Tbs. water
- 1/8 tsp. salt
- 2 pinches of freshly ground white pepper
- Pinch of cayenne pepper
- 16 Tbs. (2 sticks) unsalted butter, melted
- 4 English muffins, split and toasted
- 3 Tbs. softened unsalted butter
- 4 cups loosely packed baby spinach leaves
- 8 eggs
Instructions
- <h3><b>Step 1. Make the Sauce</b></h3> Set a heatproof bowl over a pot of barely simmering water. Combine the egg yolks, lemon juice and water and whisk constantly until the mixture begins to thicken.
- Once the mixture thickens, remove the bowl from over the pan and continue whisking for about a minute more. Add the salt, white pepper and cayenne pepper. Using an immersion blender, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve. &nbsp; <h3><b>Step 2. Cut the Muffins</b></h3> Lightly spread the cut side of each muffin with 1 tsp. of the softened butter. &nbsp; <h3><b>Step 3. Cook the Spinach</b></h3> In a saut&#233; pan over medium-high heat, melt the remaining 1 tsp. butter. Add the spinach and cook until slightly wilted, about 2 minutes. You should have about 1 1/2 cups cooked spinach. Keep warm. &nbsp; <h3><b>Step 4. Poach the Eggs</b></h3> Fill an egg-poaching pan with 1/2 inch water, set the pan over medium heat and bring to a simmer. Lightly coat the poaching cups with nonstick cooking spray and crack an egg into each cup. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate and repeat with the remaining eggs. &nbsp; <h3><b>Step 5. Serve</b></h3> Place 2 muffin halves on each of 4 warmed individual plates. Top each muffin half with some of the spinach, an egg and some of the sauce. Serve immediately. Serves 4.
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