Eggs Florentine With Hollandaise Sauce

4 from 1 ratings

Along with pancakes, waffles, French toast, omelettes, and eggs Benedict, eggs Florentine is an iconic brunch time staple. This recipe is perfect for serving a crowd on a lazy Sunday morning since there's enough sauce for eight people. See all egg recipes.

Servings

servings

Ingredients

3 tablespoon lemon juice
3 tablespoon water
3 egg yolks
1 cup unsalted butter, cut into 1-inch pieces
salt and freshly ground black pepper, to taste
1/2 cup olive oil
8 quarts fresh spinach
1 teaspoon white-wine vinegar
16 eggs
4 english muffins, split and toasted

Directions

In a small, heavy saucepan, combine the lemon juice and water. Reduce over high heat to about 2 tablespoons. Remove from the heat. In a small bowl, beat the egg yolks lightly. Whisk the yolks into the lemon water. Over low heat, whisk in the butter one piece at a time.
Continue to whisk until the sauce is thick and all of the butter is incorporated. Season with salt and pepper, to taste. Keep the sauce warm.
Heat 2 tablespoons of the olive oil in a large sauté pan or large pot over medium heat. Add ¼ of the spinach, cover with a lid, and sauté until wilted, about 3 minutes. Stir occasionally. Season with salt and pepper, to taste. Repeat with the remaining 3 batches. Keep warm.
Then, fill a small, heavy saucepan with water halfway up and add the white-wine vinegar. Place over medium heat and when it reaches a rolling simmer add 2 eggs at a time. Remove after 2 minutes for a soft poach. Repeat with the remaining eggs.
Set out 8 plates. Assemble each dish with 2 English muffin halves on the bottom, followed by the spinach, poached eggs, and the desired amount of hollandaise sauce.