I can say that Eggs Florentine is the Eggs Benedict’s healthier sister because spinach is rich in antioxidants and vitamins that are good for the body. It is a great source of fiber too. You can also use low salt butter and sugar free bread for a lighter fare.
Serves 4
Ingredients:
8 thin bacon rashers
20g butter
2 bunches fresh spinach, trimmed, washed and dried
Dash of white vinegar
4 eggs, at room temperature
4 slices English muffins, toasted
For the hollandaise sauce:
1/4 cup white wine vinegar
6 black peppercorns
1 shallot, finely chopped
2 egg yolks
200g unsalted butter, melted
2 teaspoons lemon juice
First prepare the hollandaise sauce by putting the vinegar, peppercorns and shallots in a small saucepan over medium heat. Let it simmer for 3-5 minutes or until it is reduced to two tablespoons. Let the mixture pass through a fine sieve to strain it.
Combine the egg yolks and the vinegar mixture in a heatproof bowl and place it in a saucepan that is half filled with simmering water or you may use a double boiler. Whisk the vinegar and egg mixture while slowly adding the butter. Keep on whisking the sauce until it becomes thick and creamy. Remove from heat and season it with salt and ground white pepper. Â Stir in the lemon juice. Keep the sauce covered and set aside.
Next heat a large non-stick skillet over medium heat. Fry bacon for 1-2 minutes on each side or until it becomes crisp and browned. Place the cooked bacon on a plate lined with paper towels to drain the excess oil.
In the same skillet, melt the butter. Add the spinach and cook it for 3-5 minutes or until it wilts. Season it with salt and ground white pepper.
Half fill a deep frying pan with water. Add vinegar. Place it over high heat and bring it to a boil. Reduce the heat to low and let it simmer. Crack the egg open and place it on a cup. Stir the water in the pan to create a whirlpool. Slowly slide the egg gently into the water and poach it for 1-2 minutes or according to how you like it. Take the eggs using a slotted spoon and transfer it to a plate. Cover the plate loosely to keep the eggs warm. Repeat this for the remaining eggs.
Place the English muffins on a serving plate. Top the muffins with bacon slices and then spoon some buttered spinach on it. Put a poached egg over the spinach and then drizzle it with the hollandaise sauce. Season it with freshly ground pepper. Serve immediately.
Place the toast on the serving plates. Spoon the spinach and bacon over the toast slices. Top with the poached eggs and drizzle with hollandaise sauce. Season with freshly ground black pepper and serve immediately.
Photo Courtesy Of: Â jasonlam