Eggs Florentine
Transform your brunch game with this elegant and satisfying Eggs Florentine recipe. A sophisticated twist on the classic eggs benedict, this dish layers perfectly toasted English muffins with a bed of garlicky, sautéed spinach and impeccably poached eggs. Topped with a velvety homemade hollandaise sauce infused with a touch of lemon and cayenne pepper, this recipe is the perfect balance of rich and fresh flavors. Ready in just 35 minutes, Eggs Florentine makes an ideal brunch centerpiece or a luxurious breakfast-in-bed treat. Packed with wholesome ingredients like fresh spinach and free-range eggs, this masterpiece is as nourishing as it is indulgent. Whether you're hosting a weekend brunch or simply treating yourself, this recipe is guaranteed to impress and delight.
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Recipe Information
Ingredients
- 2 pieces English muffins
- 4 cups Fresh spinach
- 4 pieces Eggs
- 1 tablespoon Salted butter
- 1 tablespoon White vinegar
- 1 small, finely chopped Shallots
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 pieces Egg yolks
- 0.5 cup (melted) Unsalted butter
- 1 tablespoon Fresh lemon juice
- 0.125 teaspoon Cayenne pepper
Instructions
Split the English muffins in half and toast them until golden brown. Set aside.
In a medium skillet over medium heat, melt the salted butter. Add the chopped shallots and sauté for 1 to 2 minutes until fragrant.
Add the spinach to the skillet and cook until wilted, about 2 to 3 minutes. Season with a pinch of salt and black pepper. Remove from heat and set aside.
In a medium saucepan, bring about 3 inches of water to a gentle simmer. Add the white vinegar.
Crack each egg into a small bowl or ramekin. Carefully slide each egg into the simmering water and poach for 3 to 4 minutes until the whites are set but the yolks remain runny.
Using a slotted spoon, carefully remove the poached eggs and set them on a plate lined with a paper towel to drain excess water.
To prepare the hollandaise sauce, fill a small saucepan with an inch of water and bring it to a gentle simmer. Place a heatproof bowl over the saucepan, ensuring the bowl does not touch the water.
Add the egg yolks and lemon juice to the bowl. Whisk continuously until the mixture starts to thicken slightly.
Slowly drizzle in the melted unsalted butter while whisking vigorously to create a smooth, creamy sauce.
Season the hollandaise sauce with cayenne pepper and a pinch of salt. Remove from heat and keep warm.
To assemble, place the toasted English muffin halves on two plates. Divide the sautéed spinach evenly among the muffins.
Top each spinach layer with a poached egg.
Drizzle the warm hollandaise sauce over the eggs. Garnish with a sprinkle of freshly ground black pepper or a pinch of cayenne, if desired.
Serve immediately and enjoy your delicious Eggs Florentine!
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1577 mg | 526% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 15.8 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 376 mg | 29% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
