Eggs Florentine

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Eggs FlorentineYou can think of this as vegetarian Eggs Benedict, but I think it’s better. And any breakfast that incorporates greens is a plus.

  • Yield: 4 Servings


  • Salt
  • 2 pounds fresh spinach, rinsed well and trimmed of thick
  • stems
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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