Eggs Florentine is a classic breakfast or brunch dish that features poached eggs served on a bed of sautéed spinach, often placed on a toasted English muffin or slice of bread, and topped with hollandaise sauce. It’s similar to Eggs Benedict, but with spinach replacing the traditional Canadian bacon or ham. Here’s a simple recipe to make Eggs Florentine:

Eggs Florentine Recipe:

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 2 cups fresh spinach, washed and dried
• 1 tablespoon butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon white vinegar (for poaching eggs)

For the Hollandaise Sauce:

• 3 large egg yolks
• 1/2 cup unsalted butter, melted
• 1 tablespoon lemon juice
• Pinch of salt
• Cayenne pepper or hot sauce (optional, to taste)

Instructions:

1. Prepare the Spinach:
   • In a large skillet, heat the butter and olive oil over medium heat.
   • Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat and set aside.
2. Poach the Eggs:
   • Fill a large saucepan with about 2-3 inches of water and bring to a gentle simmer. Add the white vinegar.
   • Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the water with a spoon and carefully slide each egg into the water.
   • Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
3. Make the Hollandaise Sauce:
   • In a heatproof bowl or the top of a double boiler, whisk together the egg yolks, lemon juice, and a pinch of salt.
   • Place the bowl over a saucepan of gently simmering water (do not let the bowl touch the water). Whisk constantly until the mixture begins to thicken, about 2-3 minutes.
   • Slowly drizzle in the melted butter while continuing to whisk until the sauce is thick and creamy. Remove from heat and season with cayenne pepper or hot sauce, if desired.
4. Assemble the Eggs Florentine:
   • Place a portion of sautéed spinach on each toasted English muffin half.
   • Top each with a poached egg.
   • Spoon the hollandaise sauce over the eggs.
   • Season with additional salt and pepper, if desired.
5. Serve Immediately: Eggs Florentine is best enjoyed warm, so serve immediately after assembling.

Tips:

• Hollandaise Sauce: Keep the sauce warm by placing it in a warm water bath if not serving immediately. If it thickens too much, you can whisk in a small amount of warm water to loosen it.
• Variations: Add other ingredients like sautéed mushrooms or smoked salmon for a different twist on the classic recipe.

Eggs Florentine is a delicious and elegant dish that’s perfect for a special breakfast or brunch. The combination of creamy hollandaise sauce, tender poached eggs, and savory spinach is sure to impress.