Eggs Florentine, a 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
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Eggs Florentine, a 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
Saute spinach in a saute pan
Poach eggs and toast muffins. Top each muffin with spinach, then a poached egg.
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.
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.
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.
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
