Eggs Florentine Recipe
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Eggs Florentine Recipe
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This eggs florentine recipe makes a healthy, delicious breakfast with poached eggs, sautéed spinach, and a creamy hollandaise sauce!
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Ingredients
- 4 English muffins
- 1 tablespoon olive oil
- 9 ounces fresh spinach
- kosher salt to taste
- 1 clove garlic minced
- 8 large eggs
- 1 tablespoon white vinegar
- 4 tablespoons unsalted butter plus more for the English muffins
- 1 tablespoon fresh lemon juice from ½ lemon
- 1 teaspoon Dijon mustard
- 4 egg yolks
- freshly ground black pepper to taste
- chopped fresh chives optional, for topping
- paprika optional, for topping
Instructions
- Butter the English muffin halves and place them on a large sheet pan, cut side up. Place the pan under the broiler for 3-4 minutes until the English muffins are toasted.
- Add the olive oil to a skillet over medium heat. Add in the spinach, sprinkle with salt, and sauté until wilted. Add in the garlic and cook for another 30 seconds. Place the spinach in a strainer to drain the excess liquid.
- In a large saucepan, bring water to a boil. Crack the eggs into small bowls or ramekins (see notes). Then, reduce the heat so the water is barely simmering with just a few tiny bubbles at the bottom of the pan. Add 1 tablespoon vinegar to the water. Bring the ramekins close to the water and gently drop in the eggs, 2 to 4 at a time. Cover the pan, letting the eggs poach for about 3 minutes. Use a slotted spoon to transfer the eggs to a plate lined with paper towel.
- Melt 4 tablespoons of butter in the microwave. Add the lemon juice, dijon mustard, egg yolks, and a pinch of salt and pepper to a blender or food processor, and blend for a minute until smooth. Keeping the blender running, slowly stream in the melted butter and blend until the mixture reaches a smooth and slightly thickened consistency.
- Place one small pile of spinach on each English muffin half. Then, top with a poached egg. Spoon Hollandaise sauce over each egg. Finish with a sprinkle of chives and paprika, if desired.
Notes
- Storage: Store eggs Florentine in an airtight container in the refrigerator for up to 1 day.
Nutrition Information
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Calories
484kcal
(24%)
Carbohydrates
30g
(10%)
Protein
22g
(44%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.5g
Cholesterol
597mg
(199%)
Sodium
481mg
(20%)
Potassium
600mg
(17%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
7132IU
(143%)
Vitamin C
20mg
(22%)
Calcium
178mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 30g | 10% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 597mg | 199% |
| Sodium | 481mg | 20% |
| Potassium | 600mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 7132IU | 143% |
| Vitamin C | 20mg | 22% |
| Calcium | 178mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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