#Brunch Week: #Eggs #Florentine

#Hollandaise sauce goes great with #fresh #spinach used in this recipe we found at williams-sonoma.com. Use nowcado.com today to find the ingredients near you!

This is an interesting variation on the classic Eggs Benedict.


  • 4 egg yolks
  • 2 tbsp lemon and lime juice
  • 1 tbsp water
  • 1 1/8 tsp salt
  • 2 tsp white vinegar
  • 2 pinches white pepper
  • pinch cayenne pepper
  • 19 tbsp unsalted butter
  • 4 english muffins, split and toasted
  • 4 c loosely packed baby spinach leaves
  • 8 eggs


  1. Make the hollandaise sauce by creating a double boiler with barely simmering water. In the top bowl, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture thickens, then whisk 1 minute more. Remove the top bowl from the heat and add 1/8 tsp salt, white pepper, and cayenne pepper. Melt 16 tbsp butter and slowly pour in the mixture as you blend until fully combined, about 2 minutes. Cover and keep warm over low heat.
  2. Soften remaining butter and spread the cut side of each muffin with 1 tsp of the now softened butter, leaving 1 tsp remaining.
  3. Melt the remaining butter in a skillet over medium-high heat. Add the spinach and cook until slightly wilted, about 2 minutes. Keep warm.
  4. Begin poaching eggs by heating a pot of water with 1 tsp salt and 2 tsp white vinegar over medium heat. Create a whirlpool by stirring the water, and crack the egg into the center. Turn off the heat, cover the pan, and let the egg sit for 5 minutes. Top a muffin half with spinach, then carefully remove the egg and put on top of the spinach. Smother with some sauce and serve, repeating the process for all the eggs.



One thought on “#Brunch Week: #Eggs #Florentine

  1. […] is another #classic #wine #cocktail for brunch! The #orange #juice in this one pairs well with the Eggs Florentine recipe we posted […]

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