eggs florentine recipe

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.

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))

lemon juice

salt

paprika

olive oil

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.

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