Eggs Florentine

🛒 Ingredients

• English Muffin 57 g · 120 kcal
• Large Eggs 100 g · 155 kcal
• Fresh Spinach 150 g · 35 kcal
• Unsalted Butter (for spinach) 5 g · 36 kcal
• Egg Yolk (for Hollandaise) 17 g · 55 kcal
• Unsalted Butter (for Hollandaise) 60 g · 430 kcal
• Fresh Lemon Juice 5 g · 1 kcal
• White Vinegar 5 g · 1 kcal

👨‍🍳 Instructions

1. To make Hollandaise sauce, whisk egg yolks with lemon juice and a pinch of salt in a heatproof bowl set over a saucepan of simmering water (double boiler) until thick and pale.
2. Gradually whisk in the melted unsalted butter into the egg mixture until the sauce emulsifies and thickens to a creamy consistency, then remove from heat and keep warm.
3. Sauté fresh spinach in a small amount of butter until wilted, then season with salt and pepper and drain any excess liquid.
4. Bring a saucepan of water to a gentle simmer with a splash of white vinegar. Carefully crack each egg into a separate small bowl or ramekin.
5. Gently slide the eggs into the simmering water and cook for 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain excess water.
6. Toast the English muffins until golden brown. Place the toasted muffin halves on serving plates.
7. Top each muffin half with a generous portion of sautéed spinach, followed by a freshly poached egg.
8. Spoon warm Hollandaise sauce generously over each egg and serve immediately for the best experience.