Eggs Florentine
Need a lacto ovo vegetarian main course? Eggs Florentine could be an amazing recipe to try. For $2.12 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 433 calories, 22g of protein, and 25g of fat each. This recipe from Foodista has 37 fans. A mixture of water, lemon juice, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is excellent. Users who liked this recipe also liked Eggs Florentine, Eggs Florentine, and Eggs Florentine.
Servings: 4
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
Equipment:
frying pan
sauce pan
double boiler
whisk
Cooking instruction summary:
- 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.
Step by step:
1. Saute spinach in a saute pan
2. 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.
3. Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
4. Place the top of a double boiler over hot water.
5. 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.
6. 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.
7. Add the salt and cayenne and beat the sauce until it is thick.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
