eggs florentine

A classic Eggs Florentine recipe made with two poached eggs on a toasted english muffin with spinach and hollandaise sauce.

Eggs Florentine

eggs

English muffins

white vinegar

unsalted butter

heavy cream

baby spinach leaves

salt and pepper (,

butter

lime juice

heavy whipping cream

Melt butter.  Melt butter in a small sauce pan. 

Beat egg yolks.  In a separate bowl, beat the egg yolks.  Add in the lime juice, heavy cream, and salt and pepper.

Tempur the eggs.  Next you need to tempur the eggs by adding a small amount of the hot butter to the egg mixture.  Stir it well and repeat this process, slowly adding one spoonful of hot butter to the egg mixture.  We do this to avoid curdling the eggs. 

Return to saucepan.  Finally, add the whole mixture back to the saucepan and cook it for a few more seconds.

Make the Hollandaise Sauce:

Heat water.  Fill the pot with about 3 inches of water.  Heat the water until it starts to steam and bubble (just before boiling point).

Add vinegar.  Add a splash of vinegar to the water (this helps the egg stay together once it is in the water).

Crack egg. Crack one egg in a small dish (I like to use a small measuring cup).  

Whirlpool.  Next, create a gentle whirlpool in the water by taking a large spoon and circling it around in the water.  Poor your egg into the center of the swirl. 

Cook. While it&#x27;s cooking, make sure to watch the water temperature.  You never want the water to boil, so if it gets too hot, you may need to turn down the heat.  It should stay just below boing point.  How log you cook your poached egg depends on personal preference.  I like to cook it for 3-4 minutes for a slightly runny yolk.  Remove the poached egg with a slotted spoon!

Poach the eggs:

In a large skillet, melt the butter over low heat.  Once melted, pour in the heavy cream, and let the mixture simmer for a couple minutes until is starts to thicken slightly.

Add baby spinach leaves and cook them for 2 to 3 minutes or until the leaves are wilted. Remove from heat and season with a dash of salt and pepper.

Cook Spinach:

Toast the english muffin and lightly butter it.  Layer spinach on top of the english muffin and place egg on top of spinach. Top with hollandaise sauce.

Assemble Eggs Florentine:

https://content.jwplatform.com/videos/XeUqDt0F.mp4

A classic Eggs Florentine recipe made with poached eggs on a toasted english muffin with cooked spinach and and homemade hollandaise sauce. I love this delicious healthy twist on traditional eggs Benedict.

This twist on the classic brunch dish, eggs Florentine, replaces spinach with purple sprouting broccoli - serve over sourdough

Purple sprouting broccoli, poached eggs & hollandaise

purple sprouting broccoli

Dijon mustard

lemon juice

chilli powder

medium free-range eggs

sourdough bread

Cut any tough parts from the broccoli and cook the trimmed stems in boiling, lightly salted water for 3-4 mins. Drain and keep warm in a low oven along with 2 plates.

Next, make the sauce. Gently melt the butter in a small pan over a low heat. Meanwhile, crack the eggs into the jug of a blender and add the mustard, lemon juice and seasoning with a dash of chilli or Tabasco. Turn up the heat until the butter begins to bubble. With the motor running, pour it, in a thin stream, into the blender through the hole in the lid. Continue to run the motor for about 30 secs after all the butter is in to make sure the sauce is fully mixed. Set aside.

Heat a large pan of water. Crack an egg into a teacup and, once the water is simmering, tip the egg into the pan, then repeat with the 3 remaining eggs. Cook for 3 mins, then take them out in the order you put them in.

Meanwhile, toast the bread and keep warm. To serve, lay a slice of toast on each warm plate. Lift the eggs from the water using a slotted spoon, drain them well and place 2 eggs on each slice of toast. Serve the broccoli alongside and spoon some hollandaise sauce over, putting the rest in a small bowl. Serve at once.

While the term ‘Florentine’ can refer to a range of dishes from the Italian region of Tuscany, it more often refers to a recipe involving spinach. Eggs Florentine is the perfect breakfast if you’re looking for something that tastes indulgent, but still fits into a healthy marathon meal plan – eggs are full of protein, remember. The soft poached eggs – with a runny yolk, of course – and our creamy Hollandaise Sauce sit beautifully on a bed of silky spinach, all layered on top of crunchy ciabatta. All you need to finish this dish is a sprinkling of Parmesan cheese and warming nutmeg, which is perfect for cutting through eggs and cream.

free range eggs

sachet Hollandaise Sauce

300 ml (½ pint) milk

g (1 oz) butter (optional)

ciabatta

spinach

olive oil

Nutmeg Ground

tbsp Parmesan cheese

Schwartz Sea Salt and Black Pepper to season

step 1

Bring a large saucepan of salted water to the boil. Create a whirlpool effect in the pan by swirling the water around with a wooden spoon (this will allow the white to encapsulate the yolk). Crack one egg at a time into the pan and cook for 3-4 minutes.

step 2

In a small saucepan, combine the Hollandaise Sauce Mix sachet contents with the milk and bring to the boil stirring. Add the butter and simmer for 1-2 minutes.

step 3

Meanwhile, griddle the ciabatta slices until lightly toasted. Then roughly shred the spinach and sauté in the olive oil for 2-3 minutes until wilted.

step 4

Serve the spinach and poached eggs on top of the ciabatta slices. Season and sprinkle a pinch of Ground Nutmeg and 1 tbs Parmesan cheese over each egg.

step 5

Drizzle over a little of the Hollandaise Sauce and serve immediately.

My Eggs Florentine recipe is a must-try! I share all the tips and tricks for the best Eggs Florentine to impress your friends for brunch.

Eggs Florentine Recipe

unsalted butter ((226 grams))

salt

paprika

garlic (finely chopped)

baby spinach ((283 grams))

black pepper (plus more to taste)

muffins

chives (for garnish)

Fill a small pot with 1 inch of water. Bring to a boil over high heat, then reduce to a simmer over low heat.

While the water is coming to a boil, melt the butter in a small saucepan over medium heat or melt it in the microwave. Let cool slightly. (It should be very warm, but not steaming hot.)

In a mixing bowl large enough to sit on top of the pot without touching the water, whisk the egg yolks until they are pale yellow, about 1 minute. Whisk in the lemon juice, salt, and paprika.

When the water is simmering, place the bowl with the egg yolk mixture over the top. While whisking vigorously, slowly drizzle the hot butter into the egg mixture, starting with a few drops at a time, increasing to a thin stream.

Once the butter has been added, cook for 3 to 5 more minutes while whisking frequently until the mixture is creamy, thickened, and coats the back of a spoon. Remove the bowl from the heat. Cover and set aside.

For the Hollandaise sauce:

Fill a large pot with about 2 inches of water. Bring to a simmer over medium-high heat, then reduce the heat enough to keep the water hot and steaming but not vigorously bubbling. Stir in the vinegar.

Crack one egg into a small ramekin. Gently drop an egg into the center of the water. Let it cook for 1 minute, then stir the water so that the egg floats up from the bottom of the pot. (If your pan is large enough you can add 2 or 3 eggs a time, just be sure there is plenty of space between each one, and stir the water very gently so you don’t break the egg yolks.)

Cook for 3 to 5 minutes, depending on the desired doneness. (A longer cook time will result in a firmer white and less runny yolk.) Remove each egg with a slotted spoon and transfer it to a paper towel-lined plate. Repeat with remaining eggs.

While the eggs are poaching, heat a large skillet over medium heat. Add the olive oil and garlic and cook for 1 minute. Add half of the spinach and stir, cooking for about 1 minute, until slightly wilted. Add the remaining spinach and stir, cooking for another 1 to 2 minutes, until all is wilted. Season with the salt and pepper. Remove from the heat and cover to keep warm if the eggs are still cooking..

To serve, divide the spinach evenly over the toasted English muffin halves. Place a poached egg on top of the spinach, and spoon the Hollandaise sauce over each egg. Garnish with chives and serve immediately.

For the Eggs Florentine:

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