Classic Eggs Florentine

Classic Eggs Florentine is a cherished breakfast dish made with poached eggs and spinach on a toasted English muffin, all crowned with hollandaise sauce. This recipe is a staple of brunch menus and is celebrated for its rich flavors and sophisticated presentation. The delightful combination of runny egg yolk, creamy sauce, and earthy spinach results in a harmonious blend of textures and tastes that delights the palate. This dish offers a refreshing yet fulfilling meal experience, perfect for those who enjoy delicious and thoughtfully crafted breakfasts.

Ingredients

• 4 large eggs
• 8 oz spinach, fresh, washed and drained
• 2 whole English muffins, split and toasted
• 1/2 cup hollandaise sauce

Instructions

1. Fill a large skillet with water and bring to a simmer over medium heat.
2. Crack each egg into a small bowl, one at a time, and carefully slide into the simmering water. Poach for 3 to 4 minutes until the whites are set but the yolks remain runny.
3. Using a slotted spoon, remove eggs and drain them on paper towels.
4. In a separate pan, steam spinach until wilted, then season lightly with salt and pepper.
5. To assemble, place a toasted English muffin half on a plate, top with spinach, a poached egg, and hollandaise sauce.
6. Serve immediately without additional salt and pepper.

Keywords: Breakfast, French

Spice Rack: Salt, Pepper

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