If you love spinach dishes, now, in the season when green leafed vegetables are abundant, is the time to make the most of its benefits. If you usually have eggs for breakfast, combine them with spinach in a delicious Eggs Florentine recipe.
This hearty breakfast recipe will surely win you over. You can prepare soft-boiled, fried or even poached eggs; keep in mind, however, that the classic recipe is made with poached eggs.
Here are the ingredients and steps to follow to make two servings of eggs with spinach and delicious sauce.
Eggs Florentine – Ingredients
You need three items for this recipe that you prepare separately: poached eggs, hollandaise sauce and spinach garnish.
The ingredients aren’t complex; at least some of them you will certainly find on the pantry shelf and in the fridge.
For the poached eggs:
- 2 eggs
- 500 ml water
- 1 teaspoon salt
- 2 teaspoons vinegar
For the hollandaise sauce:
- 2 yolks
- 1 pinch of salt
- 125 g melted butter
- The juice of 2 lemons
- 1 pinch of white pepper, freshly ground
To serve:
- 250 g spinach
- 1 pinch of salt
- A little melted butter
- 2 cloves garlic
- 1 large bun
Eggs Florentine recipe – Preparation
The preparation of this wonderful breakfast spinach eggs recipe is slightly similar to the Eggs Benedict recipe.
Start by making the hollandaise sauce, which requires more attention, then prepare the spinach and finally the poached eggs, which you then need to serve right out of the pan.
How to make hollandaise sauce
Place a pan of water on the stove. Let the water simmer until it reaches boiling point.
Place a heatproof bowl on top of the saucepan so that the bottom of the bowl does not touch the water. Add the yolks to the bowl along with a tablespoon of the lemon juice. Stir vigorously with a pear-shaped whisk until creamy. Continue stirring for 3-4 minutes, until the mixture is consistent.
In another saucepan or pan, melt the butter. Pour the butter in a thin stream over the yolk mixture in the bowl. Stir vigorously as when making the mayonnaise recipe.
When the hollandaise sauce is smooth, remove the bowl from over the steam, and immediately add a spoonful of very cold water to the sauce to stop the cooking process. Stir vigorously with a whisk while adding lemon juice, salt and white pepper to taste. Keep the sauce warm until ready to use.
How to prepare the poached eggs
Crack the 2 eggs into 2 cups, very carefully so that the yolk remains intact and does not mix with the egg white. Bring a saucepan with 1 liter of water to the boil. When the water reaches boiling point, add the salt and vinegar and stir to dissolve the salt.
Use a spatula to create a swirl in the water and add the first egg. Slowly pour it from the cup into the water and cook until the white coagulates. Prepare a bowl of very cold water and scoop the poached egg into it once it is ready. This breaks the heat and the yolk will remain soft.
How to prepare spinach for the eggs Florentine recipe
Heat up a little butter and the peeled and crushed garlic in a pan over medium heat. Stir the garlic through the melted butter to flavor it, and then add the washed and drained spinach. Let it soften for 2-3 minutes and then sprinkle a little salt over it.
To serve Eggs Florentine, cut the bun in half and place it on the platter cut side up. Place the spinach on top of the two pieces of bun. Place the poached eggs on top and glaze with hollandaise sauce. Garnish with chopped green onions for extra freshness.