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Eggs Florentine Recipe

Eggs Florentine


4 free-range eggs

1 bunch of black nightshade spinach (or any spinach of your choice), washed and chopped

2 English muffins, split and toasted

4 slices of chicken breast (optional)

1 tablespoon white vinegar

Salt and pepper to taste

Butter for sautéing

For the Hollandaise Sauce:

3 egg yolks

1 tablespoon lemon juice

1/2 cup unsalted butter, melted

Pinch of cayenne pepper (optional)

Salt to taste

For the Sauteed Baby Potatoes:1 pound baby potatoes

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon paprika

Salt and pepper to taste

For Serving: Freshly cut pineapple and dragon fruit


1. Prepare the Hollandaise Sauce: Fill a saucepan with a few inches of water and bring it to a simmer. In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over the simmering water (double boiler method) and whisk constantly until the mixture thickens, about 3 minutes. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with cayenne pepper (if using) and salt. Keep warm over low heat.

2. Sauteed Baby Potatoes: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add halved baby potatoes to the skillet. Sprinkle with paprika, salt, and pepper. Cook, stirring occasionally, until the potatoes are golden brown and tender, about 15-20 minutes. Remove from heat and keep warm.

3. Prepare the Spinach: In another skillet, melt a bit of butter over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

4. Poach the Eggs: Fill a large saucepan with about 3 inches of water. Add vinegar and bring to a gentle simmer. Break one egg into a small bowl. Create a gentle whirlpool in the water with a spoon and slide the egg into the center. Poach for 3-4 minutes for a soft yolk. Remove the egg with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.

5. Assemble the Eggs Florentine: Place the toasted English muffin halves on serving plates. Top each half with a slice of chicken breast (if using), followed by a portion of sautéed spinach. Carefully place a poached egg on top of each spinach portion. Spoon the hollandaise sauce generously over the eggs. Garnish with some fresh herbs.

6. Serving: Garnish the plates with freshly cut pineapple, watermelon and dragon fruit.  Serve with sautéed baby potatoes on the side.

This recipe yields a delightful and nutritious breakfast or brunch option, perfect for a weekend treat or a special occasion. Enjoy!

Here are some delicious variations to customize your Eggs Florentine:

  • Smoked Salmon Eggs Florentine: Instead of chicken, use slices of smoked salmon. Layer the smoked salmon on top of the sautéed spinach before adding the poached eggs. Top with hollandaise sauce and a sprinkle of fresh dill or chives.

  • Avocado Eggs Florentine: Add sliced avocado on top of the English muffin before layering with spinach and poached eggs. Drizzle with hollandaise sauce and sprinkle with red pepper flakes or a dash of hot sauce for extra flavor.

  • Mediterranean Eggs Florentine: Top the English muffin with crumbled feta cheese and chopped Kalamata olives. Layer with sautéed spinach and poached eggs. Garnish with a dollop of tzatziki sauce or a sprinkle of za'atar seasoning.

  • Florentine Benedict with Asparagus: Blanch fresh asparagus spears and place them on top of the English muffin. Add the sautéed spinach, poached eggs, and hollandaise sauce. Finish with a sprinkle of grated Parmesan cheese and cracked black pepper.

  • Mushroom and Goat Cheese Eggs Florentine: Sauté sliced mushrooms in butter until golden brown and tender. Spread creamy goat cheese on the toasted English muffin. Layer with sautéed spinach, poached eggs, and hollandaise sauce. Top with a drizzle of balsamic glaze and fresh thyme leaves.

Feel free to mix and match these variations to suit your taste preferences or get creative and come up with your own unique twists on Eggs Florentine!



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