Eggs Florentine

Step 1

Wash and chop the fresh spinach. Mince the shallot.

Step 2

Toast the English muffins until golden brown and set aside.

Step 3

Fill a small saucepan with 1 inch of water and bring to a simmer. Place a heatproof bowl over the pot (double boiler).

Step 4

Whisk egg yolks in the bowl over gentle heat for 1-2 minutes until they begin to thicken.

Step 5

Slowly whisk in melted butter in a thin stream, whisking constantly, until sauce is thick and creamy.

Step 6

Remove from heat and whisk in lemon juice, cayenne, and salt. Set aside in a warm place.

Step 7

Melt 2 tbsp butter in a large skillet over medium heat. Sauté shallot for 1 minute until fragrant.

Step 8

Add spinach and cook, stirring occasionally, for 3-4 minutes until wilted and most liquid has evaporated.

Step 9

Stir in heavy cream and simmer for 2 minutes. Season with nutmeg, salt, and pepper. Keep warm.

Step 10

Bring water and white vinegar to a simmer in a large pot. Create gentle whirlpools by stirring.

Step 11

Crack each egg into a small cup and gently slide into the simmering water. Cook for 3-4 minutes until whites are set but yolks remain runny.

Step 12

Remove eggs with a slotted spoon and gently pat dry on paper towels.

Step 13

Place a toasted English muffin half on each plate. Top with a portion of creamed spinach.

Step 14

Carefully place a poached egg on top of the spinach. Spoon hollandaise sauce over the egg.

Step 15

Serve immediately while warm.