Muffins Florentine
Elevate your breakfast game with these irresistible Muffins Florentine, a gourmet twist on classic eggs Florentine that’s perfect for brunch or a special morning treat. Featuring golden toasted English muffins topped with a sautéed bed of flavorful garlicky spinach, perfectly poached eggs, and a luxuriously creamy homemade hollandaise sauce, this recipe strikes the ideal balance of rich and fresh flavors. With simple yet elegant techniques like poaching eggs and preparing hollandaise from scratch, this dish is both a feast for the eyes and the palate. Ready in under an hour, Muffins Florentine is ideal for impressing family or guests, and can be customized with garnishes like fresh parsley or a hint of cayenne for extra flair. Keywords: Muffins Florentine recipe, eggs Florentine, homemade hollandaise, brunch recipes, elegant breakfast ideas.
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Recipe Information
Ingredients
- 4 pieces English muffins
- 6 cups Fresh spinach
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 pieces Eggs
- 2 tablespoons White vinegar
- 3 pieces Egg yolks
- 1 tablespoon Lemon juice
- 0.25 teaspoons Cayenne pepper
- 1 tablespoon Water
- 0.5 cups Unsalted butter (melted)
Instructions
Split the English muffins in half and lightly toast them. Set aside.
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add fresh spinach to the skillet and sauté until wilted, about 3-4 minutes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat and set aside.
Fill a large saucepan with water and bring to a gentle simmer. Add 2 tablespoons of white vinegar to the water.
Crack one egg into a small bowl. Gently slide the egg into the water and poach for 3-4 minutes, or until the whites are set but the yolks remain runny. Repeat with the remaining eggs.
To prepare the hollandaise sauce, whisk together 3 egg yolks, 1 tablespoon of lemon juice, 1 tablespoon of water, and a pinch of cayenne pepper in a heatproof bowl.
Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture thickens to a ribbon-like consistency.
Slowly drizzle in 1/2 cup of melted butter while whisking constantly, until the sauce is thick and creamy. Remove from heat and set aside.
To assemble, place a layer of sautéed spinach on each English muffin half. Top with a poached egg and spoon hollandaise sauce generously over the top.
Serve immediately with optional garnishes like chopped parsley or additional cayenne pepper for added flavor.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 22.5 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 106 mg | 2% | |
*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.
