Eggs Florentine

• 4 large eggs
• 2 cups fresh spinach
• 1/4 cup unsalted butter
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 egg yolk
• 2 tablespoons water
• Salt, to taste
• 1/4 teaspoon cayenne pepper
• 2 slices toasted English muffin
• Fresh parsley, chopped (optional garnish)

Steps

1. 1 Bring a pot of water to a gentle simmer for poaching eggs.
2. 2 In another pan, wilt the spinach with a splash of water and a pinch of salt.
3. 3 For the hollandaise, melt butter in a small saucepan.
4. 4 Whisk lemon juice, mustard, and egg yolk in a bowl, then slowly drizzle in melted butter while whisking.
5. 5 Gently add water to hollandaise to reach desired consistency.
6. 6 Poach eggs one at a time for 3-4 minutes.
7. 7 Toast English muffins until golden.
8. 8 Layer spinach on muffins, top with poached eggs, and drizzle with hollandaise.
9. 9 Season with salt and cayenne, garnish with parsley if desired.

Equipment

• Medium saucepan
• Whisk
• Slotted spoon
• Toaster

Variations

• Add smoked salmon for a Eggs Benedict twist.
• Use avocado slices in place of some spinach for a creamy texture.

Substitutions

• Use olive oil mayonnaise in place of egg yolk for a lighter hollandaise.
• Substitute kale for spinach for a hearty alternative.

Pairings

• Fresh orange juice
• A crusty baguette

Nutrition

Tips

• Use the freshest eggs you can find for easier poaching.
• Keep the hollandaise warm over a pot of simmering water to prevent breaking.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stove.

Freezing: Freezes well if stored separately (eggs, sauce, spinach) and reheated carefully. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of crispy bacon for extra indulgence.
• Pair with fresh fruit salad for a refreshing contrast.

FAQ