Eggs Florentine
25 minItalian
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
Steps
- 1Saute spinach in a saute pan
- 2Poach 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.
- 3Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
- 4Place the top of a double boiler over hot water.
- 5Place 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.
- 6Remove 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.
- 7Add the salt and cayenne and beat the sauce until it is thick.
- 8Serve immediately.
Nutrition
- Calories
- 736kcal
- Protein
- 26g
- Carbs
- 63g
- Fat
- 43g
- Fiber
- 3g
- Sugar
- 35g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does eggs florentine take to make?
About 25 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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