Eggs Benedict Florentine2013-05-15
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
This dish is so delicious. The hollandaise sauce is a recipe from Tyler Florence and is very easy to make and if you follow the directions always comes out perfect.
- 4 organic, cage free egg yolks
- 1 T. fresh squeezed lemon juice
- 1/2 c. unsalted organic butter (1 stick melted)
- pinch of salt
- pinch of cayenne pepper
- 2-4 slices whole grain wheat bread
- 2-3 c. fresh organic spinach
- 1 T. extra virgin olive oil
- 1/2 clove garlic, optional
- pinch of salt and pepper
- 4 organic, cage free eggs
Hollandaise Sauce: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs florentine. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Toast 2 slices whole grain wheat bread until crunchy. Set aside. Heat oil in saute pan and add fresh spinach, garlic if using, salt and pepper. Saute until spinach just begins to wilt and then remove from heat. Drain any juices from pan and set aside.
Poach eggs and drain. Place toast on plate and layer with spinach, poached eggs and top with hollandaise sauce. Serve immediately.