Poached Eggs Florentine is a classic breakfast dish combining perfectly poached eggs, sautéed spinach, and a creamy hollandaise sauce, all served on a toasted English muffin. A delightful way to elevate your morning meal!
Ingredients:
- 4 large eggs
- 2 English muffins, split and toasted
- 4 cups fresh spinach
- 2 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 1 teaspoon white vinegar
- Salt and pepper to taste
For the Hollandaise Sauce:
- 2 large egg yolks
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon juice
- Pinch of cayenne pepper (optional)
Steps:
Prepare the Hollandaise Sauce:
- In a heatproof bowl, whisk the egg yolks and lemon juice until frothy. Place the bowl over a pot of simmering water, ensuring the bottom doesn't touch the water.
- Gradually drizzle in the melted butter while whisking constantly until the sauce thickens. Add a pinch of cayenne pepper and set aside.
Sauté the Spinach:
- Heat 1 tablespoon of butter and olive oil in a skillet over medium heat. Add the fresh spinach and cook until wilted. Season with salt and pepper, then set aside.
Poach the Eggs:
- Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar.
- Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes or until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and set them on a paper towel to drain.
Assemble the Dish:
- Place the toasted English muffin halves on plates. Divide the sautéed spinach evenly over each half. Top with a poached egg on each and spoon the hollandaise sauce generously over the top.
Serve:
- Garnish with a sprinkle of black pepper or fresh herbs, if desired. Serve immediately while warm.
Poached Eggs Florentine is a sophisticated and delicious way to start your day. Whether for a special brunch or a treat-yourself morning, this dish never fails to impress!
