Tool

• Double boiler

• Large pot

• Slotted spoon

• Large skillet

Ingredients

Hollandaise Sauce

• 1 cup unsalted butter

• 5 large egg yolks

• 2 tablespoons lemon juice

• ¾ teaspoon salt

• ⅛ teaspoon paprika

Eggs Florentine

• 1 teaspoon white vinegar

• 8 large eggs

• 2 tablespoons olive oil

• 2 cloves garlic, finely chopped

• 10 ounces baby spinach

• ½ teaspoon salt

• ¼ teaspoon ground black pepper, plus more to taste

• 4 English muffins, split and toasted

• Chopped chives, for garnish

Direction

Make the Hollandaise

1. Fill a small pot with 1 inch of water and bring to a boil; reduce to a simmer.

2. Melt butter in a saucepan or microwave; let cool slightly (warm, not steaming).

3. In a heatproof bowl, whisk egg yolks until pale yellow (about 1 minute).

4. Whisk in lemon juice, salt, and paprika.

5. Place bowl over the simmering pot (without touching the water).

6. Whisk vigorously while slowly drizzling in the warm butter — start with drops, then a thin stream.

7. Continue cooking 3–5 minutes, whisking often, until thick, creamy, and able to coat a spoon.

8. Remove from heat, cover, and set aside.

Poach the Eggs

1. Fill a large pot with 2 inches of water; bring to a simmer.

2. Add vinegar.

3. Crack an egg into a ramekin, then gently slide it into the center of the water.

4. Cook 1 minute, then gently stir the water so the egg lifts from the bottom.

5. Cook 3–5 minutes, depending on desired doneness.

6. Remove with a slotted spoon to a paper‑towel‑lined plate.

7. Repeat with remaining eggs.

Cook the Spinach

1. Heat a large skillet over medium heat.

2. Add olive oil and garlic; cook 1 minute.

3. Add half the spinach; cook 1 minute until wilted.

4. Add remaining spinach; cook 1–2 minutes more.

5. Season with salt and pepper.

6. Cover to keep warm.

Assemble

1. Divide spinach over toasted English muffin halves.

2. Top each with a poached egg.

3. Spoon warm Hollandaise over each egg.

4. Garnish with chives and serve immediately.

Notes

• If eggs cool before serving, reheat in poaching water for 30 seconds.

• If Hollandaise thickens, whisk in 1 teaspoon warm water at a time until loosened.

• Serve immediately for best texture and temperature.

Nutrition

(per serving)

Calories: 822kcal • Carbs: 31g • Protein: 22g • Fat: 69g
Saturated Fat: 35g • Polyunsaturated Fat: 6g • Monounsaturated Fat: 23g • Trans Fat: 2g
Cholesterol: 692mg • Sodium: 1190mg • Potassium: 647mg • Fiber: 3g • Sugar: 1g
Vitamin A: 8896IU • Vitamin C: 23mg • Calcium: 196mg • Iron: 5mg