Eggs Florentine with Creamed Spinach and English Muffin Recipe
Follow this guide to create a classic Eggs Florentine with creamed spinach served on an English muffin, topped with a perfectly poached egg and a silky hollandaise sauce.
Equipment
- 1 Saucepan For making hollandaise sauce
- 1 Skillet For sautéing spinach
- 1 Pot For poaching eggs
Ingredients
- 400 g Fresh spinach Washed and drained
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 1 cup Milk Preferably whole milk
- to taste Salt and pepper
- 4 Eggs Fresh
- 1 tsp White vinegar
- 2 English muffins Split and toasted
- 1 batch Hollandaise sauce Homemade or store-bought
Instructions
- Melt butter in a skillet over medium heat. Add flour and stir until smooth.
- Gradually add milk, stirring continuously until the mixture thickens.
- Add spinach and cook until wilted. Season with salt and pepper, then set aside.
- Bring a pot of water to a low simmer and add white vinegar.
- Crack eggs individually into a bowl and gently slide into the simmering water.
- Poach for 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon.
- Place toasted English muffin halves on plates.
- Top each half with an equal portion of creamed spinach.
- Place a poached egg on top of the spinach.
- Drizzle with hollandaise sauce and serve immediately.
Notes
To save time, consider using a quality store-bought hollandaise sauce.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 16gFat: 20gSaturated Fat: 10gCholesterol: 226mgSodium: 609mgPotassium: 449mgFiber: 2gSugar: 5gVitamin A: 240750IUVitamin C: 11.1mgCalcium: 1640mgIron: 0.5mg
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