Eggs Florentine Recipe - This variation on the classic eggs Benedict uses spinach instead of Canadian bacon. The hollandaise sauce is prepared over a double boiler, ensuring it cooks slowly and gently.



Eggs Florentine Recipe – This variation on the classic eggs Benedict uses spinach instead of Canadian bacon. The hollandaise sauce is prepared over a double boiler, ensuring it cooks slowly and gently.

Eggs Florentine

Yield: 4 servings

Eggs Florentine

This variation on the classic eggs Benedict uses spinach instead of Canadian bacon. The hollandaise sauce is prepared over a double boiler, ensuring it cooks slowly and gently.

Ingredients

  • 10 ounces spinach, sauteed
  • 4 English muffins, toasted
  • 8 eggs, poached
  • 1 cup butter
  • 3 egg yolks
  • 2 Ts lemon juice
  • 4 Ts Hot water
  • Kosher salt, to taste
  • cayenne pepper, taste



Instructions

  1. Saute spinach in a saute pan
  2. Poach eggs and toast muffins. Top each muffin with spinach, then a poached egg.
  3. To make the hollandaise sauce, melt the butter and keep it warm, but not hot. Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
  4. Place the top of a double boiler over hot water. Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.
  5. Now add the warmed lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.
https://stlcooks.com/eggs-florentine/

 

Recipe and Photo: Foodista / CC BY

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