Eggs Florentine
Toasted English muffins topped with garlicky spinach, poached eggs, blender hollandaise and fresh chives.
Eggs Florentine replaces the Canadian bacon in Eggs Benedict with tender garlic-sautéed spinach. Poached eggs and bright blender hollandaise finish this vegetarian American brunch classic.
Instructions
- 1
Blend the egg yolks, lemon juice, Dijon mustard, heaping 1/4 teaspoon salt and cayenne for 5–15 seconds, until frothy.
- 2
Melt the butter over medium-low heat and transfer it to a spouted measuring cup. With the blender on low, slowly stream in the hot butter until emulsified. If the hollandaise is too thick, blend in hot water 1 tablespoon at a time; set aside.
- 3
Heat the olive oil in a large skillet over medium heat. Cook the garlic for 30 seconds without browning. Add the spinach, 1/2 teaspoon salt and black pepper and toss for 1–2 minutes, adding the spinach in batches if needed, until just wilted.
2 min
- 4
Crack four eggs into separate small bowls. Bring a medium pot of water to a gentle boil, add the vinegar and stir the water in a circle. Slide in the eggs, stir gently and poach for 3 minutes 30 seconds to 4 minutes. Remove with a slotted spoon and repeat with the remaining four eggs.
4 min
- 5
Split the English muffins and toast them lightly.
- 6
Top each muffin half with spinach and one poached egg. Season with salt and pepper, spoon over hollandaise, garnish with chopped chives and serve immediately.
Ago's Notes
- Pour the hot melted butter into the running blender gradually; adding it too quickly can split the hollandaise.
- Add the spinach to the skillet in batches if it does not fit all at once, waiting for each batch to wilt slightly.
- Poach no more than four eggs at a time so they cook evenly and stay intact. The vinegar helps the whites coagulate.
- Make the hollandaise up to 1 day ahead and refrigerate it in an airtight container. Reheat very gently over low heat or in a double boiler. Leftover sauce keeps for 2 days or can be frozen.
- This recipe contains lightly cooked eggs. Use pasteurized eggs where appropriate and take extra care when serving people at higher risk of foodborne illness.
Assemble and serve immediately so the muffins stay crisp and the poached yolks remain warm.
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