A poached egg with spinach is Eggs Florentine and it is a recipe that’s so easy to make at home…
Especially when Becky Low shares a shortcut.
Hollandaise Sauce – package mix or see recipe below
1 tablespoon butter
4 ounces fresh mushrooms
1 clove minced garlic
2-4 tablespoon water
1 package (10 oz) fresh baby spinach leaves
Sea salt and fresh cracked pepper, to taste
4 slices bread or English Muffins
Prepare Hollandaise sauce according to package directions or by following homemade recipe below. Keep warm by placing sauce over hot water.
Clean and slice or chop mushrooms. Melt butter on 10-12 inch griddle, add mushrooms and saute over medium heat 1-2 minutes. Add garlic and saute until fragrant (about 30 seconds); spread over surface of griddle. Reduce heat to medium-low.
Sprinkle griddle with 2 tablespoons water and add washed baby spinach. Cover with a large lid or inverted stainless steel bowl; steam 1-2 minutes or until spinach is partially wilted. Arrange 4-5 hollows or nests in spinach. Sprinkle with additional water if needed to keep griddle moist and steaming. Crack one egg into each hollow, being careful not to break yolks. Season to taste with sea salt and fresh cracked black pepper. Cover and steam 2-4 minutes or until egg is cooked to desired firmness.
While eggs are cooking, toast bread or split and toast English Muffin. If desired, spread toast lightly with butter; place on serving plates. Top with mushrooms, spinach and poached egg. Spoon 2-3 tablespoons Hollandaise sauce over top and garnish with additional cracked pepper if desired. Serve with sliced fruit.
Poaching eggs can be a tricky and messy. Poaching on a griddle makes this classic easy! Recipe serves 4-5
Homemade Hollandaise Sauce in a Blender
4 Egg Yolks
1 Tablespoon Fresh Lemon Juice
Pinch of Cayenne Pepper
Add to blender 4 egg yolks, 1 tablespoon fresh lemon juice, pinch of cayenne pepper or drop of hot sauce; blend on high 5-10 seconds. Microwave 1⁄2-cup butter for 1 minute or until very hot. While blender is running on high pour butter in a thin stream into egg yolks. Place sauce over hot water to keep warm until ready to serve.
Note: The hot butter is hot enough to pasteurize eggs and this recipe should be considered a raw egg product. If food safety is a concern use pasteurized eggs or substitute homemade sauce for a commercial package mix.