Equipment
* optional
Ingredients
Hollandaise Sauce
- 2 egg yolks, room temperature
- 15 ml lemon juice, freshly squeezed
- 15 ml water
- 115 g unsalted butter, melted and kept warm
- 1 g salt
- cayenne pepper
Spinach Layer
- 15 ml olive oil
- 1 garlic, minced
- 200 g fresh spinach, washed and dried
- 1 g salt
Poached Eggs and Base
- 15 ml white vinegar
- 4 eggs, cold
- 2 english muffins, halved
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 837 kcal
- Protein
- 23 g
- Carbohydrates
- 32 g
- Fat
- 70 g
- Fiber
- 4 g
- Sugar
- 1 g
- Sodium
- 880 mg
- Saturated Fat
- 35 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 25 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 690 mg
- Potassium
- 822 mg
- Calcium
- 226 mg
- Iron
- 6.4 mg
- Magnesium
- 106 mg
- Phosphorus
- 409 mg
- Zinc
- 2.7 mg
- Vitamin A
- 1096 mcg
- Vitamin C
- 32 mg
- Vitamin D
- 3.0 mcg
- Vitamin E
- 6.0 mg
- Vitamin K
- 492 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.40 mg
- Riboflavin
- 0.92 mg
- Niacin
- 3.0 mg
- Folate
- 312 mcg
- Water
- 225 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a heatproof mixing bowl, combine the egg yolks, lemon juice, and water. Whisk vigorously until the mixture is pale and slightly doubled in volume.
Set the bowl over a saucepan of barely simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture thickens and reaches 71 degrees Celsius or 160 degrees Fahrenheit. Remove from heat immediately.
Secure the bowl on a damp towel. Slowly pour the warm melted butter into the yolk mixture in a very thin, steady stream while whisking continuously to create an emulsion. Whisk in the salt and cayenne pepper. Keep warm.
Heat the olive oil in a skillet over medium heat. Sauté the minced garlic for thirty seconds until fragrant. Add the fresh spinach and salt, tossing until just wilted. Remove from heat and drain thoroughly to remove excess liquid.
Bring a deep saucepan of water and the white vinegar to a gentle simmer at 85 degrees Celsius or 185 degrees Fahrenheit. Create a gentle vortex with a spoon, then carefully slide the cold eggs in one at a time. Poach for exactly three minutes. Remove with a slotted spoon and blot on a paper towel. Note: For optimal food safety, cook eggs to an internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit.
Toast the English muffin halves until crisp and golden brown.
Place two toasted English muffin halves on each plate. Distribute the drained spinach evenly among the muffins, place one poached egg on top of each mound of spinach, and spoon the warm hollandaise sauce generously over the eggs. Serve immediately.
Chef's Notes
- Freshness is paramount for poached eggs. As eggs age, the albumen thins out, which causes the whites to disperse in the water instead of hugging the yolk tightly.
- When clarifying or melting butter for hollandaise, allow the milk solids to settle at the bottom and only use the clear fat to ensure a more stable emulsion.
- Thoroughly pressing and draining the wilted spinach is a crucial step; excess water from the greens will rapidly dilute your hollandaise and turn the English muffin soggy.
Storage
Troubleshooting
Hollandaise sauce breaks, looking greasy and separated.
Cause: Butter was added too quickly or the mixture became too hot.
Fix: Whisk one tablespoon of boiling water into the broken sauce vigorously until it comes back together.
Prevention: Add butter in a slow, steady stream off direct heat while whisking constantly.
Poached eggs have wispy, spread-out whites.
Cause: Eggs were not fresh, or the water was boiling too vigorously.
Fix: Trim the ragged edges with scissors before serving for a cleaner appearance.
Prevention: Use the freshest cold eggs available and maintain a gentle simmer rather than a rolling boil.
Cultural Context
Eggs Florentine is a beloved variation of the classic American-born Eggs Benedict, substituting the traditional ham or bacon with spinach. The term Florentine refers to dishes served with spinach, a culinary nod to Catherine de Medici of Florence, who is historically credited with elevating the leafy green's status in French court cuisine during the sixteenth century.
