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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.

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.

Nutritional Facts
Servings8
Calories Per Serving557
Total Fat47g72%
Sugar1gN/A
Saturated20g99%
Cholesterol436mg100%
Protein18g36%
Carbs19g6%
Vitamin A914µg100%
Vitamin B120.9µg15.2%
Vitamin B60.4mg21.4%
Vitamin C36mg60%
Vitamin D2µg1%
Vitamin E6mg31%
Vitamin K592µg100%
Calcium236mg24%
Fiber4g17%
Folate (food)294µgN/A
Folate equivalent (total)306µg76%
Folic acid7µgN/A
Iron6mg33%
Magnesium118mg30%
Monounsaturated20gN/A
Niacin (B3)2mg10%
Phosphorus288mg41%
Polyunsaturated5gN/A
Potassium871mg25%
Riboflavin (B2)0.7mg43.6%
Sodium683mg28%
Thiamin (B1)0.3mg17.6%
Trans1gN/A
Zinc2mg15%