Eggs Florentine
By: Frank Fariello
Published: Friday, December 10, 2010 - 1:02am

Ingredients




10 ounces spinach, sauteed
4 English muffins, toasted
8 eggs, poached
1 cup butter
3 egg yolks
2 Ts lemon juice
4 Ts Hot water
Kosher salt, to taste
cayenne pepper, taste

Preparation

1 Saute spinach in a saute pan 2 Poach eggs and toast muffins. Top each muffin with spinach, then a poached egg. 3 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. 4 Place the top of a double boiler over hot water. Place the 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. 5 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.