Eggs Florentine Recipe - Homemade Hollandaise Sauce & Tips
Welcome back to Zola's Feast! In this video, I'll be sharing my recipe for Eggs Florentine, a delicious vegetarian twist on the classic Eggs Benedict. Instead of ham or bacon, we'll be using sautéed spinach to add a flavorful and nutritious element to this breakfast dish.
To make the spinach, start by heating a pan with olive oil and adding your favorite spice mix (I recommend Zola's Fish Spice Mix) for a fragrant and savory flavor. If using frozen spinach, add it to the pan and sauté until wilted. Fresh spinach may require a splash of water to help wilt it down. Season with salt and set aside.
Next, let's move on to making the hollandaise sauce. Whisk together two egg yolks, lemon juice, and a splash of water. Place the mixture over a bain-marie (a pot of gently simmering water) and whisk until it thickens up. Slowly add warm melted butter in a steady stream while continuing to whisk, making sure not to stop whisking. Season with salt to taste.
Now it's time to poach the eggs. Bring a pot of water to a gentle simmer and add white wine vinegar and a bit of salt. Use a wooden spoon to create a slight movement in the water. Crack the eggs into ramekins and gently drop them into the moving water. Allow them to simmer for 2-3 minutes, or until they reach your desired level of doneness. Remove the poached eggs with a slotted spoon.
To assemble the Eggs Florentine, start with a toasted English muffin. Top it with the sautéed spinach, followed by a perfectly poached egg. Finally, drizzle the hollandaise sauce over the egg and sprinkle with a pinch of Zola's Fish Spice Mix for an extra burst of flavor.
Enjoy your delicious and healthy Eggs Florentine breakfast!
Ingredients:
- 2 egg yolks
- White wine vinegar
- 2 whole eggs
- English muffin (toasted)
- Melted butter
- Spinach (fresh or frozen)
- Zola's Fish Spice Mix
- Lemon juice
- Salt
Cooking steps:
- Sauté the spinach: Heat a pan with olive oil, add Zola's Fish Spice Mix, and sauté the spinach until wilted. Season with salt and set aside.
- Make the hollandaise sauce: Whisk together egg yolks, lemon juice, and a splash of water. Place the mixture over a bain-marie and whisk until thickened. Slowly add warm melted butter while whisking. Season with salt to taste.
- Poach the eggs: Bring water to a gentle simmer, add white wine vinegar and salt. Create a slight movement in the water with a wooden spoon. Crack the eggs into ramekins and gently drop them into the moving water. Simmer for 2-3 minutes. Remove with a slotted spoon.
- Assemble the Eggs Florentine: Start with a toasted English muffin, top with sautéed spinach, add a poached egg, and drizzle with hollandaise sauce. Sprinkle with Zola's Fish Spice Mix.
- Enjoy your delicious Eggs Florentine!
