Every time I make Eggs Benedict or Eggs Florentine, I swear I will never make them again. The level of intricacy and length of time are commitments that I like to avoid before breakfast. And yet… here I am posting about Eggs Florentine. This morning I woke up to a snow day (cue New York and general panic, also cue teacher delight) and decided that I would try this process once more. I’m a morning eater and a slow cook, also, apparently a glutton for punishment. The final product was quite good and maybe, just maybe, I’ll make these again (but grains are delicious and so easy in the AM, if only I wasn’t terrified by the hollandaise sauce found at so many brunch locals).
This recipe is from Deb Perelman’s The Smitten Kitchen Cookbook. I’m providing it more or less as printed, although in future I would reduce the amount of butter in the hollandaise (or perhaps serve without the sauce altogether– less time and a healthier breakfast).
Serves 4 – 6
- 1 1/4 lb spinach, stems removed, cut into ribbons
- 2 Tbsp butter
- 2 medium shallots, finely chopped
- 1 garlic clove, minced
- Salt & Pepper to taste
- nutmeg, just a pinch
- 2 Tbsp heavy cream
- 8 eggs
Ingredients for the Hollandaise Sauce
- 10 Tbsp butter (consider reducing significantly)
- 2 egg yolks
- 1-2 Tbsp lemon juice (reduce if you’re not crazy about citrus– I really like it)
- Salt to taste
You will also need
- Ramekins for the individual servings (so much better than poaching eggs and layering, but, if you don’t own ramekins, you can poach away)
- I like to prep ahead (maybe this is why I’m such a slow cook), but before I really started I did the following:
- De-stemmed, cut, and rinsed the spinach
- Chopped the garlic and onion
- Separated the yolks for the sauce
- Squeezed the lemon juice
- Preheat over to 375ºF.
- Heat a large saute pan or pot over high heat and cook the spinach until wilted, about 2 minutes (the wet leaves from washing is all the liquid you need).
- Squeeze the excess liquid out of the spinach (I used a cheese cloth) and set aside.
- Wipe dry your skillet and melt 2 Tbsp of butter in it over medium heat.
- Cook the shallots and garlic for about 6 minutes.
- Add spinach, S&P, and a pinch of nutmeg.
- Raise the heat and add the heavy cream. Cook for about 2 -3 more minutes.
- Butter the ramekins and distribute the spinach mixture into each. Arrange the ramekins on a baking sheet.
- Break an egg (or two) into each ramekin and place in oven for 10 – 15 minutes (one egg per ramekin) or 15 – 18 (too egg dishes).
- While the ramekins are in the oven, break out the blender to make the Hollaindaise sauce.
- Melt the butter.
- Add the egg yolks, lemon juice, and a pinch of salt to the blender. Blend for about 30 seconds.
- Add the butter slowly through the pour spout (while blender in running).
- If the sauce becomes too thick, add water or more lemon juice.
- Top ramekins with hollandaise. Serve with English muffins. Pretend that the spinach cancels out the butter and eggs.
A make ahead suggestion: You could make the spinach and divide into the ramekins a day in advance, then add the eggs and whip up the hollaindaise quickly. This tactic might inspire me to try this again. Otherwise, too much work for my morning meal. Although, it does look quite fancy served in the individual ramekins.