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Eggs Florentine Recipe

Ingredients: – 4 large egg – 4 English muffin – 2 tablespoons white vinegar – 2 tablespoons unsalted butter – 1/4 cup heavy cream – 10 cups baby spinach leave – Salt and pepper, to taste

For the Hollandaise Sauce: – 4 tablespoons butter – 4 egg yolk – 1 tablespoon lime juice – 1-2 tablespoons butter – 1 tablespoon heavy whipping cream – Salt and pepper, to taste

Instructions: Making the Hollandaise Sauce: 1. Melt butter: Begin by melting the butter in a small saucepan.

Beat egg yolks: In a separate bowl, beat the egg yolks. Add lime juice, heavy cream, salt, and pepper.

Temper the eggs: Slowly add a small amount of the hot melted butter to the egg mixture, stirring well. Repeat this process, gradually adding spoonfuls of hot butter to the egg mixture.

Return to saucepan: Once tempered, pour the entire mixture back into the saucepan and cook for a few more seconds.

Poaching the Eggs: Heat water: Fill a pot with about 3 inches of water and heat it until it starts to steam and bubble (just before boiling point).

Add vinegar: Add a splash of vinegar to the water; this helps the egg stay together once it's in the water. Crack egg: Crack one egg into a small dish, such as a measuring cup.




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