Eggs Florentine
My sister, Mad, took me to this adorable little cafe for breakfast when I visited her years ago, and that’s where I had Eggs Florentine for the first time. It was AMAZING. I’ve been on the hunt for somewhere that makes a breakfast close to as good, and always walk away disappointed. Then, I found this recipe, and it’s the closest I can find to what we had at the cafe, and I love it! I hate mushy spinach, so I like fresh spinach leaves, but you may prefer yours cooked.
Ingredients
3 egg yolks
Juice of 2 lemons
2 sticks butter, melted and slightly cooled
dash of salt
cayenne papper, to taste
4 eggs
2 English muffins, split, buttered, and toasted
Fresh Spinach leaves
Dash of Paprika
Instructions
1
Add the egg yolks to a blender or food processor. Add the lemon, and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Once it’s all mixed, turn off the blender and add a little salt and cayenne. Mix until combines, then set aside.
2
Poach an egg (you’ll do this for all 4 eggs) by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for about 1.5 to 2 minutes, or until the yolk is still slightly soft/runny, then remove with a slotted spoon and carefully place on a plate.
3
To serve, placed a buttered, toasted English muffin half on a plate, top with 3-4 leaves of fresh spinach leaves. Place the warm poached egg on the top, then drizzle on the warm hollandaise sauce. Sprinkle with paprika, and enjoy.
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