We woke up to another glorious morning but had hardly a thing in the fridge. There was one homemade English muffin, some spinach, butter, a few eggs, a worn out lemon and some cilantro. Just enough to make Eggs Florentine to share with my husband along with one of his divine steamy hot lattes. The day is off to a good start!
EGGS BENEDICT FLORENTINE
What you will need:
Spinach, lightly sautéed in olive oil– about 1/4 cup cooked spinach for each muffin.
English muffins – half of a muffin for each egg. Find the recipe for homemade English muffins here.
Sauté the spinach lightly in some olive oil and season with salt and pepper to taste. Set aside and keep warm.
To poach eggs, fill a deep saucepan with water and 1 teaspoon of vinegar for each cup of water, which helps hold the eggs together as they poach. Bring the water to just below the boiling point. Crack the eggs one at a time into a small cup with a handle. Lower the egg into the water with the cup and let the egg gently slide out. Let it sink to the bottom and cook for a few minutes and then you can use a spoon to move it to the side so you can add another egg. Let the eggs cook for 5-8 minutes depending on how firm you like them. Remove the cooked eggs with a slotted spoon and drain them on paper towels.
While the eggs are poaching, make the hollandaise sauce and toast the muffins.
2 egg yolks
5 tablespoons butter, room temperature
1 tablespoon lemon juice
1 tablespoon water
Pinch of cayenne and smoky paprika
Salt and pepper to taste
In a small saucepan over low heat, whisk egg yolks, water and lemon juice until frothy and mixture begins to thicken. Remove from heat and immediately whisk in the 4 tablespoons of butter one tablespoon at a time until it is incorporated. Add a pinch of cayenne pepper and salt and pepper to taste.
Arrange the muffins on the plate and then make a nest of spinach on top of the muffin. Place an egg on the spinach and spoon the hollandaise over the egg. Garnish with dill, parsley or cilantro and a sprinkle of smoky paprika.