Eggs Florentine with Hollandaise

Ingredients

Instructions

1. 1

   SET UP THE DOUBLE BOILER: Fill a medium saucepan with 2 inches of water and bring to a gentle simmer (small bubbles, not a rolling boil). Place a heatproof bowl on top - the bowl should NOT touch the water. Have the melted butter warm (not hot) and ready to pour. WHISK THE BASE: Add egg yolks and lemon juice to the bowl. Whisk constantly in a figure-8 pattern for 3-4 minutes. The mixture will gradually thicken - you'll know it's ready when it doubles in volume, turns pale yellow, and leaves ribbon-like trails when the whisk is lifted.

2. 2

   ADD THE BUTTER (the critical step): Remove the bowl from heat. Now drizzle in the 8 tbsp melted butter EXTREMELY slowly - start with just a few drops at a time, whisking constantly. After the first tablespoon is incorporated, you can drizzle a bit faster, but never pour. The sauce should become thick, glossy, and pale yellow. IF THE SAUCE BREAKS (looks curdled or oily): Don't panic. Put 1 tbsp cold water in a clean bowl. Slowly whisk the broken sauce into the cold water, a little at a time. This usually brings it back together.

3. 3

   FINISH THE HOLLANDAISE: Whisk in cayenne pepper and 1/4 tsp salt. Taste and adjust seasoning. Keep the sauce warm by placing the bowl over the pot of hot (not simmering) water, whisking occasionally. Don't let it get too hot or it will break. It should stay between 145-160°F - warm to the touch but not hot.

4. 4

   SAUTE THE SPINACH: Melt the remaining 2 tbsp butter in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant (don't let it brown). Add all the spinach at once - it looks like a lot but will shrink dramatically. Toss with tongs for 2-3 minutes until just wilted but still bright green. Season with nutmeg, salt, and pepper. Remove from heat and set aside.

5. 5

   POACH THE EGGS: Fill a medium saucepan with 3 inches of water. Add white vinegar and bring to a gentle simmer (small bubbles rising, not a rolling boil). Crack each egg into a small cup first. Create a gentle whirlpool by stirring the water with a spoon, then slide one egg at a time into the center of the swirl. Cook 3-4 minutes for runny yolks - whites should be fully set but yolk still jiggles when touched. Remove with a slotted spoon and rest on a paper towel to drain.

6. 6

   ASSEMBLE: Split the English muffins and toast until golden brown. Place 2 muffin halves on each plate. Divide the sautéed spinach evenly over the muffins (squeeze out any excess liquid first). Place a poached egg on each spinach mound. Spoon 2-3 tablespoons of warm hollandaise over each egg, letting it drape down the sides. Serve immediately - eggs Florentine wait for no one!