Eggs Florentine
Eggs Florentine is a delicious and elegant breakfast dish that's perfect for special occasions or a luxurious weekend brunch. This recipe combines perfectly poached eggs with sautéed spinach, all served on a toasted English muffin and topped with creamy hollandaise sauce.
Ingredients :
- 4 large eggs
- 2 English muffins split and toasted
- 2 cups fresh spinach
- ½ cup hollandaise sauce
- 2 tablespoons butter
- 1 tablespoon white vinegar
- Salt and pepper to taste
Directions :
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
- Fill a medium saucepan with water and bring to a gentle simmer. Add the vinegar. Crack the eggs one at a time into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- While the eggs are poaching, toast the English muffins and prepare the hollandaise sauce if making from scratch.
- To assemble, place a toasted English muffin half on each plate. Top with a portion of sautéed spinach, a poached egg, and a generous spoonful of hollandaise sauce. Season with salt and pepper.
- Serve immediately and enjoy!
