Britain

Eggs florentine

Name: Eggs florentine
Total time: 30 min
Yield: 2 servings
Cuisine: European
Ingredients: 2 split and toasted english muffin; 4 for poaching egg; 2 yolks for hollandaise egg yolk; 5 1/2 tbsp melted, plus a little butter; 2 tsp lemon juice; 4 big handfuls spinach; 1 clove garlic; a pinch nutmeg; 1 tbsp vinegar; Salt, to taste; a pinch black pepper

Eggs Benedict's vegetarian sibling: spinach instead of ham, same glorious hollandaise drip.

30 minTime

25 gProtein each

mildSpice

Spinach, the Florentine way2 chapters · 1 min read

Make it your way

Grandma's wayPoached eggs on spinach and English muffins with hollandaise.

The original

661kcalsame

25 gproteinsame

4 gfibresame

30minutessame

Eggs florentine.

Per serving, worked out from the ingredient table.

Ingredients

English muffin2, split and toasted

Egg4, for poaching

Egg yolk2 yolks, for hollandaise

Butter5½ tbsp, melted, plus a little

Lemon juice2 tsp

Spinach4 big handfuls

Garlic1 clove

Nutmega pinch

Vinegar1 tbsp

Saltto taste

Black peppera pinch

Method

5 steps

1Whisk the yolks with lemon juice and a spoon of water in a bowl over barely simmering water until thick and pale.
2Off the heat, drizzle in the warm melted butter slowly, whisking constantly. Season with salt.
3Wilt the spinach with a knob of butter, garlic and nutmeg, then squeeze out the liquid.
4Poach the eggs in simmering water with vinegar for 3 minutes.
5Top each toasted muffin half with spinach, a poached egg and a generous spoon of hollandaise. Finish with pepper.

Serve it like this

Two halves per plate on warm plates, hollandaise spooned generously over. Pepper on top, orange juice or coffee alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Britain

Eggs florentine

Eggs Benedict's vegetarian sibling: spinach instead of ham, same glorious hollandaise drip.

30 minTime

25 gProtein each

mildSpice

Spinach, the Florentine way2 chapters · 1 min read

Make it your way

Grandma's wayPoached eggs on spinach and English muffins with hollandaise.

The original

661kcalsame

25 gproteinsame

4 gfibresame

30minutessame

Eggs florentine.

Per serving, worked out from the ingredient table.

Ingredients

English muffin2, split and toasted

Egg4, for poaching

Egg yolk2 yolks, for hollandaise

Butter5½ tbsp, melted, plus a little

Lemon juice2 tsp

Spinach4 big handfuls

Garlic1 clove

Nutmega pinch

Vinegar1 tbsp

Saltto taste

Black peppera pinch

Method

5 steps

1Whisk the yolks with lemon juice and a spoon of water in a bowl over barely simmering water until thick and pale.
2Off the heat, drizzle in the warm melted butter slowly, whisking constantly. Season with salt.
3Wilt the spinach with a knob of butter, garlic and nutmeg, then squeeze out the liquid.
4Poach the eggs in simmering water with vinegar for 3 minutes.
5Top each toasted muffin half with spinach, a poached egg and a generous spoon of hollandaise. Finish with pepper.

Serve it like this

Two halves per plate on warm plates, hollandaise spooned generously over. Pepper on top, orange juice or coffee alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Eggs florentine

Make it your way

Ingredients

Method

Eggs florentine

Make it your way

Ingredients

Method

Make it a meal