Eggs Florentine with Hollandaise Sauce

Staff Writer
Eggs Florentine with Hollandaise Sauce
Eggs Florentine with Hollandaise Sauce
Golden Pheasant Inn

Eggs Florentine with Hollandaise Sauce

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.

8
Servings
557
Calories Per Serving
Deliver Ingredients

Ingredients

For the sauce

  • 3 Tablespoons lemon juice
  • 3 Tablespoons water
  • 3 egg yolks
  • 1 Cup unsalted butter, cut into 1-inch pieces
  • Salt and freshly ground black pepper, to taste

For the eggs

  • 1/2 Cup olive oil
  • 8 quarts fresh spinach
  • 1 Teaspoon white-wine vinegar
  • 16 eggs
  • 4 English muffins, split and toasted

Directions

For the sauce

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.

For the eggs

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.

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.

Nutritional Facts

Total Fat
47g
72%
Sugar
1g
N/A
Saturated Fat
20g
99%
Cholesterol
436mg
100%
Protein
18g
36%
Carbs
19g
6%
Vitamin A
914µg
100%
Vitamin B12
0.9µg
15.2%
Vitamin B6
0.4mg
21.4%
Vitamin C
36mg
60%
Vitamin D
2µg
1%
Vitamin E
6mg
31%
Vitamin K
592µg
100%
Calcium
236mg
24%
Fiber
4g
17%
Folate (food)
294µg
N/A
Folate equivalent (total)
306µg
76%
Folic acid
7µg
N/A
Iron
6mg
33%
Magnesium
118mg
30%
Monounsaturated
20g
N/A
Niacin (B3)
2mg
10%
Phosphorus
288mg
41%
Polyunsaturated
5g
N/A
Potassium
871mg
25%
Riboflavin (B2)
0.7mg
43.6%
Sodium
683mg
28%
Thiamin (B1)
0.3mg
17.6%
Trans
1g
N/A
Zinc
2mg
15%

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