Eggs Florentine With Hollandaise Sauce
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.
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Servings
8
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.