Eggs Florentine with Hollandaise
Poached eggs and wilted spinach on toasted English muffins, topped with silky hollandaise. A showstopping breakfast that tastes fancy but comes together in 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 512
- Protein
- 18g
Ingredients
- 4 cups fresh spinach
- 4 whole eggs
- 2 whole English muffins
- 6 tbsp butter
- 3 whole egg yolks
- 1 tbsp lemon juice
- 1 tbsp white vinegar
- 1 pinch salt and black pepper
Instructions
- 1
Melt 6 tbsp butter in a small saucepan over low heat, ~2 minutes. Set aside.
- 2
Whisk 3 egg yolks with 1 tbsp lemon juice in a heatproof bowl.
- 3
Set bowl over (not touching) simmering water. Whisk constantly until pale and thick, ~4 minutes.
- 4
Remove from heat. Drizzle in melted butter while whisking constantly until silky and pale.
- 5
Season with salt and pepper. Cover loosely and set aside.
- 6
Toast English muffins until edges crisp, ~3 minutes. Transfer to plates.
- 7
Heat 1 tbsp butter in a large skillet over medium. Add spinach and cook until wilted, ~1 minute.
- 8
Season spinach with salt and pepper. Divide evenly between muffin halves.
- 9
Bring a shallow pot of water to a bare simmer. Add 1 tbsp white vinegar.
- 10
Crack 1 egg into a small cup. Gently slide into simmering water. Repeat with remaining eggs.
- 11
Poach until whites set but yolks still jiggle when shaken, ~3 minutes.
- 12
Remove eggs with a slotted spoon. Set 1 egg on each spinach-topped muffin half.
- 13
Spoon hollandaise over eggs. Serve immediately.
Tools you’ll need
- small saucepan
- heatproof bowl
- whisk
- large skillet
- shallow poaching pot
- slotted spoon
- toaster
- plates
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