Anytime we go out to eat for breakfast, Traditional Eggs Benedict is always on the top of my list of favorites. If it’s on the menu, I’m ordering it! Since we are totally poor law students now, I love to make it from scratch, with a homemade hollandaise sauce!
Eggs Florentine is a little bit of a healthier twist to traditional Eggs Benedict! Instead of Canadian bacon, I substituted a tomato slice and spinach. It still has a perfectly poached egg on top and some yummy homemade hollandaise sauce.
How to make eggs florentine:
Start by making your hollandaise sauce. Next, poach the eggs, slice the tomatoes, cook the spinach till wilted, and toast the english muffin. Finally, assemble your eggs florentine by placing the tomato on top of a half english muffin. Then put the spinach on top of the tomato and one poached egg on top of the spinach. Finally, cover the top with homemade Hollandaise sauce.
How to poach an egg:
To poach an egg, first fill the pot with about 3 inches of water. Heat the water until it starts to steam and bubble (just before boiling point). Crack one egg in a small dish. Add a splash of vinegar to the water (this helps the egg stay together once it is in the water).
Next, create a gentle whirlpool in the water by taking a large spoon and circling it around in the water. Poor your egg into the center of the swirl. While it’s cooking, make sure to watch the water temperature. You never want the water to boil, so if it gets to hot, you may need to turn down the heat. It should stay just below boing point.
How log should you cook your poached egg? This depends on how well done you want the egg to be! I like to cook it for 3-4 minutes for a slightly runny yolk. Remove the poached egg with a slotted spoon!
How to make Hollandaise sauce:
Traditional eggs Benedict and eggs florentine are served with a sauce called Hollandaise sauce. Many people buy hollandaise sauce in a packet that just has you add water….I’ll never understand WHY?! It’s SO easy to make homemade hollandaise sauce and it definitely tastes better from scratch!
The ingredients for Hollandaise sauce are butter, egg yolks, lime juice, heavy cream, and salt and pepper. Start by melting the butter in a sauce pan. Meanwhile, beat the egg yolks in separate bowl and add in the lime juice, heavy cream, and salt and pepper.
Next you need to tempur the eggs by adding a small amount of the hot butter to the egg mixture. Stir it well and repeat this process, slowly adding one spoonful of hot butter to the egg mixture. We do this to avoid curdling the eggs. Finally, add the whole mixture back to the saucepan and cook it for a few more seconds.
Some people worry about raw eggs in their hollandaise sauce. In this sauce, the eggs are cooked, they are just cooked very slowly to avoid curdling! Cooking the Hollandaise allows for a thicker, yummy sauce for your eggs florentine.
How to make Hollandaise sauce in advance:
For very best results, I like to make Hollandaise right when I am ready to eat my eggs florentine. However, you can make Hollandaise sauce a day ahead of time. Keep it cooling in the refrigerator and when you are ready to eat it, reheat it for about 10-20 seconds in the microwave.
CONSIDER TRYING THESE CLASSIC BREAKFAST RECIPES:
- Breakfast Quesadillas
- Cheesy Egg, Avocado, and Ham Breakfast Sandwiches
- Seven Layer Breakfast Tacos
- German Pancakes
- Classic French Toast
- Broccoli Cheese Quiche
- Homemade Biscuits and Sausage Gravy
- Crunchy French Toast
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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