Eggs Florentine with Poached Eggs, Spinach and Asparagus
Posted by Tanya Atkins
English Muffins, White Vinegar, Spinach Leaves, Hollandaise Sauce, Asparagus, Eggs, Salt And Pepper
Quick and Easy Recipes For Making Eggs At Home, Shipped Right to Your Door
Eggs Florentine with Poached Eggs, Spinach and Asparagus Recipe
Eggs Florentine with Poached Eggs, Spinach, and Asparagus is a delicious and nutritious breakfast or brunch dish suitable for any occasion. The poached eggs are served on a bed of spinach and asparagus with a rich Hollandaise sauce on top.
Ingredients
- 2 toasted english muffins, split
- 1 tablespoon white vinegar
- 2 cups fresh spinach leaves
- 1/2 cup hollandaise sauce
- 1 bunch of fresh asparagus, trimmed
- Four large eggs
- Season with salt and pepper to taste
Time Needed
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Instructions
- Bring a large pot of water to a boil over high heat.
- Reduce the heat to a low simmer and add the vinegar.
- Divide the eggs among the individual cups or ramekins.
- Stir the water with a slotted spoon to create a vortex, then gently drop the eggs into the center of the vortex.
- 3-4 minutes, or until the whites are set but the yolks are still runny.
- Remove the eggs from the water with a slotted spoon and place them on a paper towel to drain.
- While the eggs are poaching, steam the asparagus for 4-5 minutes, or until tender-crisp.
- Serve the spinach leaves on a plate with the steamed asparagus on top.
- Top the spinach and asparagus with the toasted English muffin halves.
- Place a poached egg on each half of a muffin.
- Drizzle the Hollandaise sauce over the eggs and season to taste with salt and pepper.
Poached Egg Accessories
Spiral Design Egg Skelter and Egg Dispenser Rack
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