Eggs Florentine

I've never had eggs florentine before (that's the vegetarian version of eggs benedict) and I've been wanting to try hollandaise sauce. You can find the original post from the BBC here.

Hollandaise sauce
-3½ oz butter, cut into cubes
-2 free-range egg yolks
-½ tbsp cold water
-½ tbsp lemon juice
-salt and freshly ground white pepper

Eggs Florentine
-2 English muffins, split in half horizontally, buttered
-2 large handfuls baby spinach, steamed
-4 free-range eggs, poached

This recipe makes four egg florentines, I would recommend getting some help in the kitchen or be really good at multitasking.

You can do these steps in any order, this is just the order that I used.

Wilt your spinach in a pot over low heat, this took less than 5 minutes.

Over a double boil beat the egg yolks for thirty seconds.
Add the water, lemon juice, salt and pepper.
Add half of the butter, stir for 1-2 minutes.
Remove from heat and add the remaining butter slowly whisking the whole time. 

The sauce should be thick. Seasoning to taste with additional lemon juice, salt and pepper.

Poach your eggs. I cook mine over simmering water for 3-5 minutes.
The link to the original has a good video on poaching eggs if you don't know how. 
Toast the English muffins and top with butter.

Top with spinach. 
Top each with an egg.
Top with hollandaise sauce.
Broil for one-two minutes if desired.

This recipe was really good! I love my eggs poached...I'm not sure if I made the hollandaise sauce correctly, I think it needed to be thicker, but it was delicious. This was even a hit with J. who only likes his eggs scrambled. According to him this recipe has changed his life, because now he is willing to eat his eggs cooked a way other than scrambled.


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