Eggs Florentine

Eggs Florentine

Eggs Florentine

Ingredients

Servings : 4

• 4 large eggs
• 4 English muffins
• 2 tablespoons white vinegar
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• 10 cups baby spinach leaves
• salt and pepper , to taste

For the Hollandaise Sauce:

• 4 tablespoons butter
• 4 egg yolks
• 1 tablespoon lime juice
• 1-2 tablespoons butter
• 1 tablespoon heavy whipping cream
• salt and pepper , to taste

Method

Make the Hollandaise Sauce

1. Melt butter
2. Melt butter in a small sauce pan
3. Beat egg yolks
4. In a separate bowl, beat the egg yolks
5. Add in the lime juice, heavy cream, and salt and pepper
6. Next you need to tempur the eggs by adding a small amount of the hot butter to the egg mixture
7. Stir it well and repeat this process, slowly adding one spoonful of hot butter to the egg mixture
8. Return to saucepan
9. Finally, add the whole mixture back to the saucepan and cook it for a few more seconds

Poach the Eggs

1. Fill the pot with about 3 inches of water
2. Heat the water until it starts to steam and bubble (just before boiling point)
3. Add a splash of vinegar to the water (this helps the egg stay together once it is in the water)
4. Crack one egg in a small dish
5. Next, create a gentle whirlpool in the water by taking a large spoon and circling it around in the water
6. Pour your egg into the center of the swirl
7. Poach the egg to taste
8. Remove the poached egg with a slotted spoon!

Cook Spinach

1. In a large skillet, melt the butter over low heat
2. Once melted, pour in the heavy cream, and let the mixture simmer for a couple minutes until is starts to thicken slightly
3. Add baby spinach leaves and cook them for 2 to 3 minutes or until the leaves are wilted
4. Remove from heat and season with a dash of salt and pepper

Assemble Eggs Florentine

1. Toast the english muffin and lightly butter it
2. Layer spinach on top of the english muffin and place egg on top of spinach
3. Top with hollandaise sauce

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