Eggs Florentine Recipe
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.
Servings 4 servings
Calories 822kcal
Equipment
- Double boiler
- Large Pot
- Slotted spoon
- Large skillet
Ingredients
Hollandaise Sauce:
- 1 cup unsalted butter (226g)
- 5 large egg yolks
- 2 tablespoons lemon juice
- ¾ teaspoon salt
- ⅛ teaspoon paprika
Eggs Florentine
- 1 teaspoon white vinegar
- 8 large eggs
- 2 tablespoons olive oil
- 2 cloves garlic finely chopped
- 10 ounces baby spinach (283g)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper plus more to taste
- 4 English muffins split and toasted
- Chopped chives for garnish
Instructions
For the Hollandaise sauce:
- 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 Eggs Florentine:
- 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.
Notes
- If the eggs have cooled off too much before serving, reheat them in the poaching water for about 30 seconds, then blot them dry on a paper towel before plating.
- As your hollandaise sits, it may thicken slightly. Loosen it to your desired consistency by whisking 1 teaspoon of warm water at a time before serving.
Nutrition
Calories: 822kcal | Carbohydrates: 31g | Protein: 22g | Fat: 69g | Saturated Fat: 35g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 692mg | Sodium: 1190mg | Potassium: 647mg | Fiber: 3g | Sugar: 1g | Vitamin A: 8896IU | Vitamin C: 23mg | Calcium: 196mg | Iron: 5mg