Eggs Florentine
serves 2-4
Eggs Florentine is a vegetarian twist on the classic brunch staple Eggs Benedict. It's made with poached eggs, sautéed spinach (instead of Canadian bacon) and hollandaise sauce piled on top of a toasted English muffin.
1/2 cup hollandaise sauce
2 English muffins, split
1 tablespoon butter
10 ounces fresh spinach, stems removed and roughly chopped
1 tablespoon white wine vinegar
4 eggs
Cayenne pepper
prep: 30 minutes
total: 30 minutes
toaster
small skillet
slotted spoon
large sauté pan
1. Prepare or warm the hollandaise sauce. Split the English muffins and toast. In a small skillet, melt the butter and sauté spinach until wilted, about 3 minutes.
2. Fill a sauté pan with 1 1/2 inches of water and the vinegar, and set over medium heat. Once it gently boils, crack the eggs into the water. Using a spoon, gently push the boiling water over the yolk until the outer coating becomes an opaque white color.
3. While the eggs cook, set the muffins on a plate with the insides facing up. Layer with spinach, and as soon as the eggs are done, remove them with a slotted spoon and set them on top. Drizzle with the Hollandaise sauce, and sprinkle with kosher salt and cayenne pepper to taste.
