Eggs Florentine on English Muffins
Recipes Breakfast / Brunch Main Dish Meal ideas Quick and Easy Vegetarian
Description
Even a cooking novice can make this easy to follow recipe to make a wonderful breakfast. It looks fancy and would be wonderful to serve for a special breakfast.
Ingredients
4 large eggs
4 English muffins
2 T. white vinegar
2 T. unsalted butter
1/4 c. heavy cream
10 c. baby spinach leaves
salt and pepper, to taste
Hollandaise Sauce:
4 T. butter
4 egg yolks
1 T. lime juice
1-2 T. butter
1 T. heavy whipping cream
salt and pepper, to taste
Directions
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To Make the Hollandaise Sauce:
Melt butter in a small sauce pan.
In a bowl, beat the egg yolks; add in the lime juice, heavy cream, salt and pepper.
Tempur the eggs by adding a small amount of the hot butter to the egg mixture; stir well and repeat this process, slowly adding 1 spoonful of hot butter to the egg mixture. This helps to avoid curdling the eggs.
Add the whole mixture back to the saucepan; cook for a few more seconds.
To Poach the Eggs:
Fill a pot with about 3 inches of water; heat the water until it starts to steam and bubble, just before boiling point.
Add a splash of vinegar to the water to help the egg stay together once it is in the water.
Crack 1 egg in a small dish or a small measuring cup.
Create a gentle whirlpool in the water by taking a large spoon and circling it around and around in the water. Poor the egg into the center of the swirled water.
While it's cooking, make sure to watch the water temperature, never letting the water boil, turning down the heat if necessary. It should stay just below boing point. Cook for 3-4 minutes for a slightly runny yolk. Remove the poached egg with a slotted spoon.
Cook Spinach:
In a large skillet, melt the butter over low heat. When melted, pour in the heavy cream; let mixture simmer for several minutes until it starts to thicken slightly.
Add baby spinach leaves; cook for 2 - 3 minutes or until the leaves are wilted; remove from heat. Season with a bit of salt and pepper.
Assembly:
Toast the English muffins; lightly butter the tops.
Layer spinach on top of the English muffins; place an egg on top of spinach. Top with Hollandaise sauce.
4 servings.