Eggs Florentine Is a Healthy Breakfast to Kickstart Your Day
2024/03/01

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Skip the long wait at your local brunch spot by recreating eggs Florentine at home. In this classic dish, , garlicky sautéed spinach, and a rich, lemony top a toasted English muffin. This version adds parmesan to the English muffin for even extra savoriness. Hollandaise can be tricky to get right, but the tips below will help you achieve the perfect creamy sauce that won't break. This is satisfying all on its own, but for a , pull out all the stops with , , and a big glass of orange juice to accompany. It's a restaurant-worthy meal you can enjoy from the comfort of your own home—no tipping required.

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What's the difference between eggs Benedict and eggs Florentine?

The two brunch dishes are super similar, but there is one major difference. Traditionally, has a layer of Canadian bacon. Eggs Florentine, however, skips the bacon for tender sautéd spinach. Don't worry, both are topped with a perfectly poached egg and plenty of hollandaise. 

How do you keep hollandaise from breaking?

Keep the blender going at low speed; you want the blades going just fast enough that the melted butter will emulsify with the egg yolks. Add the butter very slowly so the mixture doesn’t become too warm and serve the sauce right away.

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It will lose its silkiness as it cools and could separate if reheated. 

What's the difference between hollandaise and mayonnaise?

Both hollandaise and start with eggs that are well blended with fat until emulsified. Hollandaise uses more egg yolks than mayonnaise, giving it a pretty pastel yellow color and a looser consistency. Hollandaise traditionally uses butter and lemon juice while mayonnaise uses oil and vinegar. 

What is the  taste of hollandaise?

Hollandaise is a rich, buttery, perfectly creamy sauce with a subtle hint of lemon flavor. It's just as delicious on eggs Florentine and Benedict as it is spooned over roasted

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, a slice of rare , or .

Can poached eggs be made ahead of time?

Unlike fried or scrambled eggs, poached eggs can be made ahead. After poaching, transfer the eggs to a paper towel-lined plate with a slotted spoon. To reheat, just use the spoon to gently return them to warm water for a few seconds.

2 tbsp.

unsalted butter, softened, divided

4

English muffins, split

3/4 c.

grated parmesan cheese, divided

8

large eggs

3

garlic cloves, finely chopped

8 oz.

baby spinach

1/8 tsp.

crushed red pepper, plus more for serving

Kosher salt, to taste

1 c.

unsalted butter

3

large egg yolks

2 1/2 tbsp.

lemon juice

Kosher salt, to taste

Step 

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1 For the muffins and eggs: Preheat the broiler to high with the oven rack in the center of the oven. Use 1 tablespoon of the butter to spread on the cut-side of the muffin halves and place on a baking sheet. Broil until very lightly golden, 3 to 5 minutes. Remove from the oven and sprinkle with about 1/2 cup of the parmesan cheese. Set aside. Step  2 Bring a large saucepan of water to a simmer over medium-high heat. With a spoon, begin stirring the simmering water in a large, circular motion. When the water is twisting like a tornado, crack 2 eggs into the water, spacing them so they're on opposite sides of the pan.

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 (The reason for the swirling is so the egg will wrap around itself as it cooks, holding it together.) Reduce the heat to medium to maintain a slight simmer, and cook for about 2½ minutes for a runny yolk. Transfer to a large bowl of cool water. Repeat with the remaining eggs. Afterwards, keep the saucepan of water warm over medium-low heat to reheat the eggs before assembling. Step  3 In a large nonstick skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the spinach and crushed red pepper and cook, stirring occasionally, until wilted, about 2 minutes.

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Season with salt. Keep warm over low heat. Step  4 For the hollandaise sauce: In a small saucepan, heat the butter over medium heat, stirring occasionally, until melted and very hot. Remove from the heat. In a blender, puree the egg yolks on low speed until combined. With the blender on medium speed, slowly pour in the butter in a thin stream. Continue until all the butter is added and the mixture has thickened. With the blender still running, slowly drizzle in the lemon juice. Season with salt. Turn off the blender and set hollandaise sauce aside. Step  5 To serve, top the English muffins evenly with the spinach. Sprinkle with the remaining 1/4 cup parmesan cheese. Working in batches, reheat the eggs in the saucepan of warm water for about 10 seconds. Remove the eggs with a slotted spoon and pat dry with a paper towel. Place 1 poached egg on top of each English muffin half. Top with hollandaise sauce, and sprinkle with crushed red pepper. 

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