Florentine eggs on toast. Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top. Eggs Florentine made easy in this recipe for the classic breakfast or brunch dish. Make the hollandaise in advance and the rest is so quick.
Remove with a slotted spoon to remove excess water. Melt the butter in a large pan and cook the spinach until wilted. Top tip for making Eggs Florentine with chorizo. You can cook Florentine eggs on toast using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Florentine eggs on toast
- It's 1 of small shallot (or 1/2 a medium shallot), minced.
- Prepare 2 of packed cups baby spinach.
- Prepare 1 of heap tbsp soft cream cheese.
- It's Pinch of ground nutmeg.
- Prepare 1/2 tsp of cornstarch.
- It's 4 of large eggs.
- It's 4 slices of bread.
- Prepare of Pecorino romano cheese.
We've added chorizo for a tasty twist but classic Eggs Florentine doesn't usually have meat, so if you're vegetarian you can make it without. Eggs Florentine is a healthy alternative to eggs Benedict. It is simply eggs Benedict with baby spinach substituted for ham. For this classic Eggs Florentine, creamed spinach is spooned onto rounds of buttered toast and topped with poached eggs and hollandaise sauce.
Florentine eggs on toast instructions
- Add 1 tbsp butter to a small pan on medium heat. Add the shallot, and cook gently for 1 minute. You're not browning the shallot, just taking some bite out of them..
- Add the spinach to the pan. It should start to wilt pretty much immediately. Add the cream cheese and nutmeg. Stir until the cheese is melted and coats the spinach..
- Make a slurry by mixing the cornstarch with 1 tbsp water. Pour it into the pan and stir for about 1 minute until the sauce thickens. Season with salt and pepper, then turn the heat down to its lowest setting to keep the spinach warm..
- Add a large knob of butter to a small nonstick pan on medium-low heat. Once melted, add the eggs. Season with a pinch of salt and freshly cracked black pepper, then cover with a lid. If you have one, use a glass lid so you can keep an eye on the eggs. Cook until the whites are just set but the yolks still have jiggle. Remove the eggs to a plate..
- Toast your bread. Assemble by topping the toast with a spoonful of spinach, then the egg. Finish with a sprinkle of freshly grated pecorino romano cheese..
The names always remind me of a Revolutionary War spy ring. But actually they're three classic egg. Eggs Florentine - Poached egg on toast with spinach and Hollandaise sauce View this and other food-centered content, to spark your imagination, and appetite. Poached egg on toast with spinach and Hollandaise sauce. This dish is simple elegance that makes a great breakfast or brunch.