thepioneerwoman
Eggs Florentine
Start your day with eggs Florentine! This breakfast recipe features an English muffin topped with garlicky spinach, a poached egg, and Hollandaise sauce.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●saucepan
- ●bowl
- ●skillet
- ●blender
📝 Preparation Steps
1
For the muffins and eggs: Preheat the broiler to high with the oven rack in the center of the oven. Use 1 tablespoon of the butter to spread on the cut-side of the muffin halves and place on a baking sheet. Broil until very lightly golden, 3 to ⏱️ 5 minutes. Remove from the oven and sprinkle with about 1/2 cup of the parmesan cheese. Set aside.
large eggs8
2
Bring a large saucepan of water to a simmer over medium-high heat. With a spoon, begin stirring the simmering water in a large, circular motion. When the water is twisting like a tornado, crack 2 eggs into the water, spacing them so they're on opposite sides of the pan. (The reason for the swirling is so the egg will wrap around itself as it cooks, holding it together.) Reduce the heat to medium to maintain a slight simmer, and cook for about 2½ minutes for a runny yolk. Transfer to a large bowl of cool water. Repeat with the remaining eggs. Afterwards, keep the saucepan of water warm over medium-low heat to reheat the eggs before assembling.
large eggs8
3
In a large nonstick skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about ⏱️ 30 seconds. Add the spinach and crushed red pepper and cook, stirring occasionally, until wilted, about ⏱️ 2 minutes. Season with salt. Keep warm over low heat.
4
For the hollandaise sauce: In a small saucepan, heat the butter over medium heat, stirring occasionally, until melted and very hot. Remove from the heat. In a blender, puree the egg yolks on low speed until combined. With the blender on medium speed, slowly pour in the butter in a thin stream. Continue until all the butter is added and the mixture has thickened. With the blender still running, slowly drizzle in the lemon juice. Season with salt. Turn off the blender and set hollandaise sauce aside.
large egg yolks3
5
To serve, top the English muffins evenly with the spinach. Sprinkle with the remaining 1/4 cup parmesan cheese. Working in batches, reheat the eggs in the saucepan of warm water for about ⏱️ 10 seconds. Remove the eggs with a slotted spoon and pat dry with a paper towel. Place 1 poached egg on top of each English muffin half. Top with hollandaise sauce, and sprinkle with crushed red pepper.
English muffins, split4large eggs8
Nutrition Facts
calories
897 Calories
fat Content
73 g
fiber Content
4 g
sugar Content
2 g
sodium Content
767 mg
protein Content
32 g
trans Fat Content
0 g
cholesterol Content
666 mg
carbohydrate Content
27 g
saturated Fat Content
41 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...