Eggs Florentine with Spinach

Show your family how much you care with this delicious bunch dish

Eggs Florentine with Spinach

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE EGGS:

  • 8

    Eggs

  • 1

    tablespoon olive oil

  • 2

    garlic cloves (minced)

  • 1

    tablespoon freshly chopped parsley

  • 2

    cup baby spinach

  • 4

    pieces whole wheat toast

  • 1

    tablespoon vinegar

  • FOR THE HOLLANDAISE SAUCE:

  • 10

    tablespoon unsalted butter (melted)

  • 1

    teaspoon salt

  • 3

    egg yolks

  • 2

    tablespoon fresh lemon juice

  • Pinch of cayenne

Directions

FOR THE HOLLANDAISE SAUCE: Separate egg whites from yolk and use only yolk. Put egg yolks in a blender with lemon juice, cayenne, and salt. Blend for 30 seconds or until the yolks become a light yellow color and add the hot melted butter. Blend until combined. Pour sauce into a bowl and set aside. FOR THE EGGS: Fill a 10” non-stick frying pan with water about ¾’s full. Add 1 tablespoon of vinegar to the water mixture. When simmering, crack an egg in a small bowl and use the bowl to transfer the egg to the simmering water. Put all eight eggs in the water and simmer for approximately 4 minutes. (Chew Tip: It is easier to use the bowl, so you do not burn your fingers while adding the egg to the water.) While the eggs are cooking, warm another pan and sautee spinach with olive oil and garlic. Toast the bread and put on plate. Lay the sautéed spinach on top, spoon the drained poached egg on top of the spinach. Drizzle with hollandaise sauce and sprinkle with fresh parsley on top.


Nutrition

Facebook Conversations