loveandlemons5.0
Eggs Florentine
This eggs Florentine recipe is a fresh twist on classic eggs Benedict, made with sautéed spinach instead of Canadian bacon. I love it for a special weekend breakfast or spring brunch!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pot
- ●measuring cup
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Make the hollandaise sauce: In a blender, place the egg yolks, lemon juice, mustard, salt, and cayenne. Blend for 5 to ⏱️ 15 seconds, or until the mixture is frothy.
large egg yolks3fresh lemon juice1 tablespoon
2
Place the butter in a small pot over medium-low heat. Cook, stirring, until melted. Transfer the melted butter to a glass liquid measuring cup so that it’s easy to pour. With the blender running on low, slowly pour in the hot butter, blending until the sauce is emulsified. The sauce should have a thick but pourable consistency. If it’s too thick, blend in hot water, 1 tablespoon at a time, to loosen it. Set aside.
Hot water, as needed
3
Cook the spinach: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for ⏱️ 30 seconds, or until fragrant but not at all browned. Add the spinach, salt, and several grinds of pepper and cook, tossing, for 1 to ⏱️ 2 minutes, or until the spinach is just wilted. If all the spinach doesn’t fit in your pan at once, add it in batches, waiting for each addition to wilt down slightly before adding the next.
fresh spinach10 ounces
4
Poach the eggs: Crack four of the eggs into four separate small bowls or ramekins. Bring a medium pot of water to a gentle boil. Add the vinegar and stir the water so that it moves in a circular motion. Gently drop the eggs into the water, give the water another gentle stir, and cook for ⏱️ 3 minutes and ⏱️ 30 seconds to ⏱️ 4 minutes. Use a slotted spoon to scoop the eggs out of the water. Set aside and repeat with the remaining eggs.
large eggs8Hot water, as needed
5
To assemble the eggs Florentine, slice the English muffins in half and lightly toast.
large eggs8English muffins4
6
Top each half with some of the spinach and a poached egg. Season the egg with salt and pepper, then drizzle generously with the hollandaise sauce. Garnish with fresh chives and serve immediately.
fresh spinach10 ouncesChopped fresh chives, for garnish
Nutrition Facts
calories
560 kcal
fat Content
40 g
serving Size
1 serving
fiber Content
3 g
sugar Content
1 g
sodium Content
899 mg
protein Content
20 g
trans Fat Content
1 g
cholesterol Content
534 mg
carbohydrate Content
31 g
saturated Fat Content
19 g
unsaturated Fat Content
18 g
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