Eggs Florentine
Quick answer
- Total time
- 30 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Spinach wilted briefly in butter takes the place of bacon or ham, sitting between a toasted English muffin and a soft poached egg under hollandaise.
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Moisture is what ruins it: squeeze the spinach hard and keep the toasted halves spread apart so their steam does not turn them soggy. Fresh eggs hold a neater shape in the poaching water, and the hollandaise needs a gentle bain-marie, since too much heat splits it.
Ingredients
Instructions
- 1
Split the 2 English muffins and toast the cut sides until golden and dry at the edges.
Keep them spread on a plate so steam does not soften the surface before assembly.
- 2
Warm a pan over medium-low heat, melt 1 tablespoon butter, and add 120 g spinach.
Cook only 1 to 2 minutes until just wilted, then squeeze out excess moisture so the muffins stay crisp.
- 3
Whisk the 2 egg yolks with 1 tablespoon lemon juice over a gentle bain-marie until thickened.
Keep the water barely steaming, not boiling hard, and lower the heat if the yolks begin to set.
- 4
Melt the remaining 2 tablespoons butter and drizzle it in very slowly while whisking without stopping.
When the sauce looks smooth and coats a spoon, season with the salt and black pepper.
- 5
Keep the poaching water at a bare simmer and add the 4 fresh eggs one at a time.
Cook about 3 minutes, until the whites wrap around the yolks and the centers remain runny.
- 6
Place the squeezed spinach on the toasted muffins, then set a poached egg on each portion.
Spoon warm hollandaise over the top and serve right away before the muffins turn soggy.
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