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Per serving
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- 1
Poach the eggs
Fill a large saucepan with 4 cups water. Bring to a boil, then reduce to a low simmer (160-180°F). Stir in the vinegar. Crack each egg into its own small bowl or ramekin. Gently stir the simmering water in a clockwise motion until it swirls, then slip an egg into the center of the swirl. Cook uncovered 3 to 5 minutes, until the whites are set and opaque but the yolk is still soft. Lift out with a slotted spoon and drain on a paper towel-lined plate. Poach one at a time or a couple at once, whatever feels comfortable.
- 2
Make the hollandaise
Melt 4 tablespoons of the butter in a small saucepan, skim off and discard the milk solids on top, and keep the clarified butter warm. In a metal bowl set over simmering water, whisk the egg yolks and lemon juice constantly until the mixture reaches 160°F or is thick enough to coat the back of a spoon. Lower the heat and slowly drizzle in the warm butter, whisking constantly until thick and emulsified. Whisk in salt to taste and the white pepper. Keep warm.
- 3
Wilt the spinach
Heat the remaining 1 tablespoon butter in a large skillet over medium heat. Add the minced shallot and cook 2 to 3 minutes until soft. Stir in the baby spinach and minced garlic and cook 1 to 2 minutes, just until the spinach wilts. Season with salt and a splash of lemon juice.
- 4
Build the plates
Toast the split English muffins. Pile the warm spinach onto each muffin half, top with a poached egg, and spoon the hollandaise generously over the top. Serve right away.
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Eggs Florentine
Created by: SundayBrunchClub
Ingredients
- 2 tsp white vinegar
- 4 eggs
- 2 egg yolks
- 5 tbsp butter
- 2 tsp lemon juice
- salt
- 1/4 tsp white pepper
- 2 tbsp shallot
- 4 cup baby spinach
- 1 garlic
- 2 English muffins
Instructions
- Poach the eggsFill a large saucepan with 4 cups water. Bring to a boil, then reduce to a low simmer (160-180°F). Stir in the vinegar. Crack each egg into its own small bowl or ramekin. Gently stir the simmering water in a clockwise motion until it swirls, then slip an egg into the center of the swirl. Cook uncovered 3 to 5 minutes, until the whites are set and opaque but the yolk is still soft. Lift out with a slotted spoon and drain on a paper towel-lined plate. Poach one at a time or a couple at once, whatever feels comfortable.
- Make the hollandaiseMelt 4 tablespoons of the butter in a small saucepan, skim off and discard the milk solids on top, and keep the clarified butter warm. In a metal bowl set over simmering water, whisk the egg yolks and lemon juice constantly until the mixture reaches 160°F or is thick enough to coat the back of a spoon. Lower the heat and slowly drizzle in the warm butter, whisking constantly until thick and emulsified. Whisk in salt to taste and the white pepper. Keep warm.
- Wilt the spinachHeat the remaining 1 tablespoon butter in a large skillet over medium heat. Add the minced shallot and cook 2 to 3 minutes until soft. Stir in the baby spinach and minced garlic and cook 1 to 2 minutes, just until the spinach wilts. Season with salt and a splash of lemon juice.
- Build the platesToast the split English muffins. Pile the warm spinach onto each muffin half, top with a poached egg, and spoon the hollandaise generously over the top. Serve right away.