Eggs Florentine Recipe

Measure and prep all ingredients. 

Cook the spinach. In a saucepan over medium heat add the olive oil. Once the oil is warmed, add the baby spinach and season with salt and pepper. 

Cook until the spinach wilts. Add the minced garlic and stir until fragrant, about 1 minute. Set aside.

Split the English muffins in half and butter lightly. Toast in a toaster until golden brown. 

Poach the eggs. In a large skillet with high sides over medium heat, bring three inches of water to a very gentle simmer, with very few small bubbles. Stir in a splash of white vinegar and stir. Break each egg into four separate ramekins. (See notes 1.)

Gently add the eggs to the water away from each other. Cook until the egg whites set and the yolks still runny, about 3 minutes. 

While the eggs are cooking, prepare the hollandaise sauce. Whisk egg yolks, lemon juice, milk, salt and pepper together in a microwave-safe bowl. Drizzle in the melted butter while whisking the egg yolk mixture until smooth. Microwave the sauce in 15-second intervals for one minute, whisking between every interval until the sauce is hot and thick. Taste and add more lemon juice if desired. 

When the eggs are done, lift the eggs from the hot water with a slotted spoon. Tap dry with a paper towel. 

Assemble the eggs florentine. On a toasted English muffin, top neatly with the cooked baby spinach. Top with the poached egg and drizzle with the hollandaise sauce. Add a dash of paprika and serve with roasted asparagus. Enjoy!