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Egg Florentine
Created by: Howcan Team
Ingredients
- 4 large eggs
- 2 English muffins, split and toasted
- 2 cups fresh spinach
- 1 tablespoon white vinegar
- 1/2 cup unsalted butter
- 2 large egg yolks
- 1 tablespoon lemon juice
- Pinch of cayenne pepper
- Salt and pepper to taste
Instructions
- Fill a large saucepan with water and bring to a boil. Reduce the heat to a gentle simmer and add 1 tablespoon of white vinegar.
- Crack one egg into a small bowl. Using a spoon, create a whirlpool in the simmering water and carefully slide the egg into the center. Poach for 3-4 minutes, then remove with a slotted spoon and place on a paper towel to drain. Repeat with the remaining eggs.
- In a separate saucepan, wilt the spinach over medium heat. Season with salt and pepper to taste.
- To make the hollandaise sauce, melt the butter in a small saucepan over low heat. In a blender, combine the egg yolks, lemon juice, and cayenne pepper. Blend on high speed for a few seconds, then reduce the speed to low and slowly pour in the melted butter until the sauce is smooth and creamy. Season with salt to taste.
- To assemble, place the toasted English muffin halves on a plate. Top each half with a portion of wilted spinach, followed by a poached egg. Spoon hollandaise sauce over the eggs and serve immediately.
Egg Florentine is a classic breakfast dish that originated in Italy. It consists of a poached egg served on a bed of sautéed spinach, topped with Mornay sauce and sometimes accompanied by a slice of toasted bread. The dish is named after the city of Florence, known for its rich culinary tradition. The combination of creamy Mornay sauce, tender spinach, and a perfectly poached egg creates a harmonious blend of flavors and textures. Chefs and restaurants around the world have put their own spin on this dish, but the best versions can often be found in traditional Italian trattorias or upscale brunch spots. The key to a perfect Egg Florentine lies in the freshness of the ingredients and the precise poaching of the egg. For a twist on the classic recipe, some chefs substitute the spinach with other greens like kale or Swiss chard, adding their own unique touch to this beloved dish. Whether enjoyed in a quaint Florentine cafe or a bustling New York City brunch spot, Egg Florentine continues to delight food enthusiasts with its timeless appeal.
25 min
2
320 calories
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