Eggs Florentine is a variation on eggs Benedict with spinach in place of bacon. It's a delicious vegetarian take on this brunch classic.
- 2 English muffins
- ½ tablespoon butter 7g
- 2 oz spinach 60g (approx), 2 handfuls
- 4 eggs
For the Hollandaise sauce
- 2 egg yolks
- 1 pinch cayenne pepper
- ¼ teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 4 tablespoon unsalted butter 60g
Slice the muffins in half to give you two rounds from each and get broiler/grill ready to toast, if using. Heat a pot of water for poaching your eggs and wash ands remove any tough stems from the spinach. Roughly chop if the leaves are large.
First, start on the hollandaise sauce - put the two egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
Melt the ½tablespoon butter for the spinach in a small skillet/frying pan over a medium heat. Add the spinach and wilt it down (it will only take a minute) and set aside.
Poach your four whole eggs until the whites are translucent and the yolks are still slightly soft - roughly 2 minutes.
As the eggs are almost ready, toast your muffins and melt the butter for the sauce.
Add the melted butter in a steady pour to the egg yolk mixture, with the blender running the whole time so that it is properly combined.
Serve it all up - on each plate place the two halves of a muffin with some of the spinach on top of each half. Place an egg on top of each half muffin then drizzle the hollandaise sauce over the top.
Note - you need to do a few things at once to save things becoming cold so read through before starting.
If you prefer, you can make each serving just one whole egg plus poach the leftover egg white from the sauce. This saves you having any leftover whites, but it depends if you have another use for them in mind.
You may not need all of the Hollandaise, but it's hard to do much smaller quantities - but if you are making for 3 people, for example, this is probably plenty sauce, just increase everything else.
Calories: 556kcal | Carbohydrates: 29g | Protein: 19g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 591mg | Sodium: 456mg | Potassium: 374mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4192IU | Vitamin C: 11mg | Calcium: 137mg | Iron: 3mg