27min 4 ppl
Eggs Florentine
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 6 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 18g
Carbs 28g
Fats 26g
About this dish
Toasted English muffins are stacked with wilted spinach and delicately poached eggs, then draped in a silky lemon hollandaise — the vegetarian sibling of the classic American brunch dish.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Baby Spinach250 g
Dairy & Eggs
- Unsalted buttermelted, divided170 g
- Eggsfor poaching, plus 3 yolks for the hollandaise8
Dried Goods
- English muffinssplit4
Spices & Seasonings
- Nutmeggrated0.25 tsp
- Saltto taste
Oils & Condiments
- Lemon juice15 ml
- White Wine Vinegarfor poaching15 ml
Utensils
- Saucepan
- Whisk
- Mixing bowl
- Large frying pan
- Slotted spoon
- Chopping board
- Sharp knife
Method
1
Set a heatproof bowl over a saucepan of gently simmering water and whisk the 3 egg yolks with the lemon juice until pale and thick.
Approx. 6 minutes
2
Gradually whisk in 150 g of the melted butter, a little at a time, until the hollandaise is thick and glossy and reaches 71°C, then season with salt and keep warm off the heat.
Approx. 8 minutes
3
Melt the remaining butter in a large frying pan over medium heat and wilt the spinach for 3 minutes with a pinch of nutmeg and salt, then drain off any excess liquid.
Approx. 4 minutes
4
Toast the split English muffins until golden.
Approx. 4 minutes
5
Bring a saucepan of water to a gentle simmer, add the white wine vinegar, and poach the eggs in batches for 3 minutes each until the whites are fully set and the yolks are still soft.
Approx. 12 minutes
6
Top each muffin half with wilted spinach and a poached egg, then spoon over the hollandaise to serve.
Approx. 6 minutes
