Breakfast

Eggs Florentine

Name: Eggs Florentine
Total time: 30 min
Yield: 3
Ingredients: 2 Stk Eggs; 200 g Spinach; 50 g Butter; 2 Stk Egg yolks; 1 tbsp Lime juice; 2 Stk English muffins; 2 Stk Garlic cloves; 0.5 tsp Apple vinegar; 2 pinches Nutmeg; 0.5 tsp Iodized salt; 0.5 tsp Pepper; 2 pinches Cayenne pepper

Prep time

30 min

Portions

Difficulty

Medium

243

kcal

Nutrition · Per portion

Carbs

23.1 g

Protein

12.5 g

Fat

11.8 g

Ingredients

For 3 portions

Eggs
2 Stk
SpinachOr: Baby spinach
200 g
Butter
50 g
Egg yolksOr: Eggs
2 Stk
Lime juiceOr: Lemon juice
1 tbsp
English muffinsOr: Toast bread
2 Stk
Garlic cloves
2 Stk
Apple vinegar
½ tsp
Nutmeg
2 pinches
Iodized salt
½ tsp
Pepper
½ tsp
Cayenne pepper
2 pinches

Method

Step by step

1
Wash spinach and wilt dripping wet with pressed garlic and 30 g butter in a pan for 3 minutes.
2
Season with salt and nutmeg, keep warm.
3
Hollandaise: melt remaining butter.
4
Whisk egg yolks with lemon juice and 1 tbsp water over a water bath until creamy.
5
Slowly stream in melted butter, season with salt and cayenne.
6
Bring water to a simmer in a pot, add apple vinegar.
7
Poach eggs individually (3 minutes in gently simmering water).
8
Halve and toast English muffins.
9
Place spinach on each muffin half, then poached egg on top.
10
Pour over hollandaise and serve with pepper.

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Breakfast

Eggs Florentine

For 3 portions

Step by step

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