Eggs Florentine

Ingredients

• 8 large eggs
• 1 tablespoon white vinegar
• 4 English muffins, split
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 10 ounces fresh baby spinach
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 1/8 teaspoon ground nutmeg
• 1 cup hollandaise sauce
• 1 pinch paprika, for garnish

Method

1. 1

   Fill a wide saucepan with about 3 inches of water, add the white vinegar, and bring to a gentle simmer over medium heat.

2. 2

   Melt the butter in a 9-inch skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
3. 3

   Add the spinach to the skillet in batches, tossing with tongs until wilted and most of the liquid has evaporated, about 4 minutes.

   4:00 · Wilt spinach
4. 4

   Season the spinach with salt, pepper, and nutmeg. Remove from heat and cover to keep warm.

5. 5

   Toast the English muffin halves until golden brown and crisp.

   3:00 · Toast muffins
6. 6

   Crack an egg into a small cup, then gently slide it into the simmering water. Repeat with 3 more eggs, working in batches if needed.

7. 7

   Poach the eggs until the whites are set but the yolks remain soft, about 3 minutes. Remove with a slotted spoon and drain on a paper towel.

   3:00 · Poach eggs
8. 8

   Repeat poaching with the remaining 4 eggs.

   3:00 · Poach second batch
9. 9

   Top each toasted muffin half with a mound of sautéed spinach, then place a poached egg on top.

10. 10

    Spoon warm hollandaise sauce generously over each egg.

11. 11

    Dust lightly with paprika and serve immediately.