Eggs Florentine is a healthy alternative to eggs Benedict. It is simply eggs Benedict with baby spinach substituted for ham. This is a great dish for vegans. I particularly like it served up on weekends.I enjoy my eggs on the runny side so I cook them for 2 to 2 ½ minutes. If you want them on the hard side, you can cook them for 3 to 3 ½ minutes. Adding 1 to 2 tablespoons of water prevents the eggs from sticking to the bottom of the pan. You can crack the eggs directly into the pan. I prefer to place them into a bowl or ramekin first as this prevents them from breaking when they hit the bottom of the pan.Baby spinach is traditional and perhaps the best for this dish. If it’s cut or shredded, any type of spinach can be used, however. I like to use homemade English muffins, but you can use the ones bought in your local supermarket. The cayenne powder adds a nice touch. You can also add a sprinkle of garlic powder for some additional flavor.
For Hollandaise Sauce:
- 4 egg yolks
- 1/2 tbsp lemon juice
- 1/2 tbsp water
- 1 stick (8 tbsp) butter
- pinch cayenne powder
- pinch salt and pepper
- pinch garlic powder (optional)
For Poached Eggs:
- 4 eggs
- 1 tbsp vinegar
- simmering water
You are also going to need:
- 9 0z. baby spinach bags
- 2 tbsp water
- 4 English Muffins
- Servings: 4
- Time: 45 minutes
- Level: Advanced
- Cuisine: American
(5 / 5)
To Make the Holandaise sauce:
- Melt the butter in a saucepan. You can also do this in microwave. Once melted, remove the residue on top by scraping it with a small strainer or spoon. Allow it to cool for 5 – 10 minutes.
- Meanwhile, separate the egg yolks from the egg whites using your preferred method. Set the yolks in a mixing bowl. Add lemon juice and water. Whisk them until well beaten.
- Prepare a pot with at least 2-3 inches of water and bring it to a soft boil. Put the bowl of egg mixture over it and whisk continuously for about 6 minutes until it slightly thickens. Turn off the heat and remove the bowl from saucepan..
- Pour the melted butter into the eggs little bit by little bit while whisking continuously until it thickens. Season it with garlic powder, salt, and pepper. Whisk it again until it’s well incorporated. Set it aside.
To cook the Spinach:
- Place spinach in a large pan and add the water in. Toss with tongs over medium high heat until the spinach is wilted – approximately 3 minutes or so. Drain the excess water and set it aside.
To Poache the eggs:
- Add water to a pan and bring it to a boil. Then, add in the vinegar. Crack the egg into a bowl and gently slip them into the pan one at a time. You can crack the egg directly to the pan if you wish.
- Allow the eggs to simmer for at least 2 – 2 1/2 minutes depending on your preferred doneness.
- Slightly toast the English muffins in an oven and set them aside on a plate.
- While the eggs are poaching, top the toasted muffin with the drained spinach.
- Remove the eggs from the pan and drain off the excess water. Lay them on top of spinach.
- To reconstitute the hollandaise sauce, add in about 3 tbsp of hot water and whisk until it becomes a little bit runny. Spoon it over the eggs.
- Serve and enjoy!
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