Eggs Florentine from the Plaza Hotel
Indulge in the timeless luxury of Eggs Florentine from the Plaza Hotel, a classic brunch dish that combines elegance with rich, satisfying flavors. Perfectly poached eggs rest atop a bed of garlicky sautéed spinach, all nestled on golden, toasted English muffins. Drizzled with a silky, homemade hollandaise sauce prepared with zesty lemon juice and a hint of cayenne pepper, this dish is a showstopper for weekend mornings or special occasions. With its restaurant-quality presentation and balanced combination of creamy, tangy, and savory elements, this recipe will transport your breakfast table straight to the glamour of New York City’s iconic Plaza Hotel. Easy-to-follow techniques ensure perfect results every time, making this the ultimate eggs florentine experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Large eggs
- 4 cups Fresh spinach
- 4 tablespoons Unsalted butter
- 1 clove Garlic
- 2 whole English muffins
- 2 tablespoons White vinegar
- 2 pieces Egg yolks
- 1 tablespoon Lemon juice
- 2 tablespoons Hot water
- 1 teaspoon Salt
- 0.25 teaspoons Cayenne pepper
- 0.5 teaspoons Black pepper
Instructions
Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar.
Crack each egg into a small bowl. Gently slide the eggs one by one into the simmering water. Poach for 3-4 minutes, then remove with a slotted spoon and set aside on a plate lined with paper towels.
Melt 2 tablespoons of butter in a skillet over medium heat. Mince the garlic clove and sauté it for 1-2 minutes until fragrant. Add the fresh spinach and cook, stirring frequently, until wilted. Season with a pinch of salt and black pepper. Turn off the heat and set aside.
To prepare the hollandaise sauce, whisk together the egg yolks, lemon juice, and hot water in a heatproof bowl. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture thickens, about 3 minutes.
Slowly drizzle in the remaining 2 tablespoons of melted butter while whisking. Add a pinch of salt and cayenne pepper, then whisk until fully incorporated. Remove from heat and keep the sauce warm.
Split the English muffins in half and toast them until golden brown.
To assemble, place each toasted English muffin half on a plate. Top each with a generous portion of sautéed spinach, followed by a poached egg. Spoon hollandaise sauce over each egg, ensuring it is fully coated.
Serve immediately, garnished with a sprinkle of black pepper and a touch of cayenne if desired. Enjoy your Eggs Florentine worthy of the Plaza Hotel!
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1237 mg | 412% | |
| Sodium | 3459 mg | 150% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 12.7 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 340 mg | 26% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 399 mg | 8% | |
*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.
