Whether it is for breakfast, lunch or light, easy supper dish, look no further than Eggs Florentine. This dish is so popular probably because of the delicious combination of a poached egg with fresh, healthy spinach on an English muffin and topped off with a buttery hollandaise (or use ham for Eggs Benedict) topped off with a buttery hollandaise.
If you are afraid of making a (usually awkward) Hollandaise sauce, don't be. Follow the recipe link in the ingredients list to make yours, and you will be surprised at how easy it can be.
- First, prepare the spinach. Heat up a pan large enough to hold all the spinach.
- When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over using tongs for 1 to 2 minutes until wilted. Do not overcook the spinach or it will become slimy.
Tip the spinach into a colander and press out any excess liquid with the back of a spoon. Return the spinach to the pan and divide into four portions. Keep warm by covering with a lid or a tea towel. Preheat the grill.
To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set, but the yolks are still soft.
- Meanwhile, split the muffins and toast them on both sides on the grill. Butter lightly and place onto warmed plates.
- Put a portion of spinach on each muffin half and keep warm under the grill.
- When the eggs are done, lift them out with a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon 1 to 2 tablespoons of hollandaise over top. Serve immediately.
Turn Your Eggs Florentine into an Eggs Benedict Quickly and Easily
An Eggs Florentine recipe can be quickly adjusted to the classic Eggs Benedict in a few easy steps.
Follow the recipe for Hollandaise as it remains the same. Otherwise, remove the spinach from the recipe (though you can keep it if you like it but is not a classic addition). Poach the eggs as instructed in the recipe and keep warm. Toast the muffins and butter.
All that is then needed a slice of smoked ham on each muffin top with the egg, and slip over the hollandaise sauce and enjoy.
Thanks for the great recipe used with kind permission from - Canteen - Great British Food Book