Easy Eggs Florentine Recipe: What Is Eggs Florentine?

• 2 tablespoons white vinegar
• 4 large eggs
• 2 tablespoons olive oil
• 1–2 garlic cloves, minced
• 4 large handfuls baby spinach
• Kosher salt and freshly ground black pepper, to taste
• 2 English muffins, split and toasted
• Paprika, for garnish
• Chives, finely chopped for garnish

For the hollandaise

• 3 egg yolks, room temperature
• 1 tablespoon cold water
• 2 tablespoons fresh lemon juice
• 1 ¼ cups clarified butter (ghee), warmed
• Kosher salt to taste

1. 1

   Bring a large pot of salted water to a gentle boil. Add white vinegar to the pot and whisk to distribute.

2. 2

   Crack each egg into its own small bowl. Create a vortex in the boiling water with a few turns of the whisk, then carefully lower the egg in its bowl into the water, tipping to release. Lower the heat so that the water comes to a simmer, and cook each egg for about 2–3 minutes; the egg whites should be firm to the touch, not wobbly. Remove the eggs with a slotted spoon, and place them on a paper towel-lined plate to blot any excess water. Repeat with the remaining eggs if you’re working in batches.

3. 3

   Heat the olive oil in a medium sauté pan over medium heat. Add the garlic, and sauté for 1 minute until fragrant. Add the spinach, and season with salt and pepper. Toss to coat in the oil and garlic, and cook, gently stirring and folding with a rubber spatula until the leaves wilt slightly. Transfer the spinach to a fine-mesh strainer set over a bowl.

4. 4

   To make the hollandaise, fill a small saucepan with a few inches of water and bring it to a simmer over medium heat.

5. 5

   Whisk the egg yolks and 1 tablespoon of cold water in a heatproof mixing bowl. Place the bowl over the simmering water, and continue whisking until the egg yolks thicken slightly and turn foamy. Drizzle the lemon juice over the mixture, and whisk to incorporate. Add the clarified butter a few teaspoons at a time, allowing each addition to incorporate completely before adding another. Adding it too quickly will cause the emulsion to separate and lose its velvety consistency. Once you’ve added 1 cup of the butter, season with salt. Taste and adjust with more lemon juice or butter as needed.

6. 6

   Divide the sautéed spinach among the English muffin halves, and top them with a poached egg. Ladle the hollandaise over each poached egg. Sprinkle the eggs with paprika and chopped chives, and serve.

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