Name: Eggs Florentine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: New American
Ingredients: extra-virgin olive oil, as needed; 8 oz fresh baby spinach; 1 garlic clove, minced; salt and pepper, to taste; 4 large eggs; white or white wine vinegar, as needed; paprika, for topping; 2 English muffins; butter, for toasting; 1 batch of microwave hollandaise, see below; roasted asparagus, to serve; 2 egg yolks; 1 tbsp lemon juice, plus more if desired; 1 tbsp milk; salt and pepper, to taste; 1/2 cup(s) butter, melted

Eggs Florentine Recipe

Rating 5.0

| 0

| Published on August 2, 2024

Serve up elegance on a plate with eggs florentine. Perfect for special occasions, this recipe takes a shortcut with microwaved hollandaise sauce for a faster, easier preparation.

Breakfast

New American

ingredients

steps

minutes

Ingredients

Servings:

For the Eggs Florentine

extra-virgin olive oil, as needed

8 oz

fresh baby spinach

garlic clove, minced

salt and pepper, to taste

large eggs

white or white wine vinegar, as needed

paprika, for topping

English muffins

butter, for toasting

batch of microwave hollandaise, see below

roasted asparagus, to serve

For the Microwave Hollandaise

egg yolks

1 tbsp

lemon juice, plus more if desired

1 tbsp

milk

salt and pepper, to taste

1/2 cup(s)

butter, melted

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Directions 9 steps | 20 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Cook the spinach. In a saucepan over medium heat add the olive oil. Once the oil is warmed, add the baby spinach and season with salt and pepper.

Eggs Florentine Recipe: Cook the spinach.

Step 3

Cook until the spinach wilts. Add the minced garlic and stir until fragrant, about 1 minute. Set aside.

Eggs Florentine Recipe: Cook until the spinach wilts.

Step 4

Split the English muffins in half and butter lightly. Toast in a toaster until golden brown.

Eggs Florentine Recipe: Split the English muffins in half and butter lightly.

Step 5

Poach the eggs. In a large skillet with high sides over medium heat, bring three inches of water to a very gentle simmer, with very few small bubbles. Stir in a splash of white vinegar and stir. Break each egg into four separate ramekins. (See notes 1.)

Step 6

Gently add the eggs to the water away from each other. Cook until the egg whites set and the yolks still runny, about 3 minutes.

Eggs Florentine Recipe: Gently add the eggs to the water away from each other.

Step 7

While the eggs are cooking, prepare the hollandaise sauce. Whisk egg yolks, lemon juice, milk, salt and pepper together in a microwave-safe bowl. Drizzle in the melted butter while whisking the egg yolk mixture until smooth. Microwave the sauce in 15-second intervals for one minute, whisking between every interval until the sauce is hot and thick. Taste and add more lemon juice if desired.

Eggs Florentine Recipe: While the eggs are cooking, prepare the hollandaise sauce.

Step 8

When the eggs are done, lift the eggs from the hot water with a slotted spoon. Tap dry with a paper towel.

Eggs Florentine Recipe: When the eggs are done, lift the eggs from the hot water with a slotted spoon.

Step 9

Assemble the eggs florentine. On a toasted English muffin, top neatly with the cooked baby spinach. Top with the poached egg and drizzle with the hollandaise sauce. Add a dash of paprika and serve with roasted asparagus. Enjoy!