- Yield: 4 Servings
- 2 pounds fresh spinach, rinsed well and trimmed of thick
- 1 recipe Hollandaise Sauce (page 674)
- 4 English muffins, split, or 8 slices crusty bread
- 2 tablespoons butter
- 8 eggs
- Chopped fresh parsley for garnish (optional)
- Sweet or smoked paprika for garnish (optional)
How to Make It
- Bring a large pot of water to a boil and salt it. Add the spinach and cook until it is bright green and tender, about a minute. Drain well. When it is cool enough to handle, squeeze the moisture from it and chop.
- Make or reheat the hollandaise, cover, and keep warm in a double boiler or a bowl set over a pot of simmering water. Toast the English muffins or bread until golden. Butter them and keep warm.
- When you’re ready to serve, poach the eggs following the directions for Poached Eggs (page 525). You may need to work in 2 batches and hold the finished eggs in warm water as described. To assemble: Put a muffin on each plate, open face, or 2 pieces toast. Top each with a mound of spinach, an egg, and a spoonful of hollandaise. Garnish with parsley and/or paprika if you like and serve.
- LIGHTER EGGS FLORENTINE Sometimes hollandaise is too much: Replace each English muffin with 2 slices whole wheat bread. Omit the hollandaise. Proceed with the recipe, and garnish each piece of toast with lots of cracked black pepper and a drizzle of balsamic vinegar.