Eggs Florentine
📝 Ingredients
- 1/4 cup melted butter
- cayenne pepper, taste
- 11 eggs
- 4 English muffins, toasted
- Kosher salt, to taste
- 2 Tablespoons lemon juice
- 10 ounces spinach, sauteed
- 4 Tablespoons Hot water
👨🍳 Instructions
- Saute spinach in a saute pan
- Poach 8 eggs and toast muffins. Top each muffin with spinach, then a poached egg.
- To make the hollandaise sauce, melt the butter and keep it warm, but not hot. Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
- Place the top of a double boiler over hot water. Place 3 egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.
- Now add the warmed lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.
📊 Nutrition Facts
- Calories: 433.02 kcal
- Fat: 24.68 g
- Saturated Fat: 11.34 g
- Carbohydrates: 31.32 g
- Net Carbohydrates: 27.66 g
- Sugar: 1.15 g
- Cholesterol: 480.62 mg
- Sodium: 778.73 mg
- Alcohol: 0 g
- Alcohol %: 0 %
- Protein: 22.05 g
- Vitamin K: 345.28 µg
- Vitamin A: 8486.43 IU
- Folate: 219.5 µg
- Selenium: 38.18 µg
- Vitamin B2: 0.8 mg
- Manganese: 0.91 mg
- Phosphorus: 359.98 mg
- Vitamin C: 24.4 mg
- Iron: 4.71 mg
- Vitamin E: 3.65 mg
- Vitamin B5: 2.18 mg
- Magnesium: 86.41 mg
- Vitamin B6: 0.42 mg
- Potassium: 688.58 mg
- Vitamin B12: 1.12 µg
- Calcium: 174.95 mg
- Vitamin D: 2.42 µg
- Zinc: 2.4 mg
- Fiber: 3.66 g
- Vitamin B1: 0.22 mg
- Copper: 0.26 mg
- Vitamin B3: 1.68 mg
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