A variation of Egg Benedict, Eggs Florentine substitutes the ham/bacon with spinach. The Hollandaise sauce could not have been easier to make. Just make sure the butter is hot and that you pour it very slowly in the running blender. You also must have enough ingredients for 6 servings in the blender in order for the sauce to blend well.
- 2 eggs
- 1 English muffin, split in half
- 1/2 bags of spinach (5 oz), thawed
- 2 cloves garlic
- Dash of nutmeg
- salt and pepper
Blender Hollandaise Sauce Ingredients: (for 6 eggs)
- 3 egg yolks
- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon hot pepper sauce (e.g. Tabasco™)
- 1/2 cup butter
- Pour 1-2 tablespoons of vinegar and 1/2 teaspoon of salt into a pot of water
- Bring the water to boil, then reduce the heat to medium.
- Crack an egg to the water
- Poach the egg for 3 minute then remove with a slotted spoon
B. Sauteed Spinach:
- Heat oil or butter over medium-high heat. Add garlic and saute for 1 minute. Add spinach and saute, stirring for 2 minutes. Season with salt and freshly ground pepper and nutmeg to taste.
C. Blender Hollandaise Sauce Recipe: - allrecipes.com
- In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
- Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Egg Florentine Directions:
Toast the English muffin. Spoon the sauteed spinach on the toast. Top with the poached egg and drizzle with hollandaise sauce. Season with freshly ground black pepper and serve immediately.