Eggs Florentine

Instructions

1. Step 1

   Melt the butter in the small saucepan over low heat, then remove it from the heat and keep it warm.

   Timer: 3 min (fixed)

   Ingredients used: 115.0 gr Unsalted Butter

   Cookware: small saucepan

2. Step 2

   Whisk the egg yolks, lemon juice, and ⅛ tsp (1 gr) salt in the heatproof bowl. Set the bowl over a medium saucepan of gently simmering water and whisk until the mixture begins to thicken.

   Timer: 3 min (fixed)

   Ingredients used: 3.0 piece Egg Yolk, 15.0 ml Lemon Juice, 1.0 gr Salt

   Cookware: Heatproof Bowl, medium saucepan, whisk

3. Step 3

   Slowly whisk the prepared melted butter into the yolk mixture until smooth and thick. Continue whisking over low heat until the hollandaise reaches 71°C, then remove it from the heat and keep it warm.

   Timer: 5 min (fixed)

   Cookware: Heatproof Bowl, medium saucepan, whisk

4. Step 4

   Heat the olive oil in the skillet over medium heat. Add the spinach, ⅜ tsp (2 gr) salt, black pepper, and nutmeg, then cook until wilted and any released liquid has evaporated.

   Timer: 4 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 0.25 gr Nutmeg, 10.0 ml Olive Oil, 2.0 gr Salt, 200.0 gr Spinach

   Cookware: skillet

5. Step 5

   Toast the English muffin halves until crisp and golden at the edges.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece English Muffin

   Cookware: toaster

6. Step 6

   Combine the water and white vinegar in the wide saucepan. Bring to a gentle simmer over medium heat, then reduce to low heat.

   Timer: 5 min (fixed)

   Ingredients used: 2000.0 ml Water, 15.0 ml White Vinegar

   Cookware: wide saucepan

7. Step 7

   Crack each egg into the ramekin and gently slide it into the poaching water. Poach until the whites are fully set and the yolks reach the desired doneness, then lift out with the slotted spoon and drain.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: ramekin, slotted spoon, wide saucepan

8. Step 8

   Divide the toasted muffin halves between two servings. Top each half with spinach and a poached egg, spoon over the warm hollandaise, and serve immediately.