An egg is a symbol of new beginnings, fresh starts, spring and overall happiness.
When planning your Easter menu this year make some room for my delicious Eggs Florentine with Garlic Spinach. The balance of flavours will really surprise you! Next to the Eggs Benedict (also known as Eggs Royale) it must be one of the poshest egg dishes I have ever had and the most delicious in the same time. My twist on this late 20th century, classic American recipe requires sautéing the spinach in extra virgin olive oil with minced garlic.
Eggs Florentine with Garlic Sautéed Spinach
There are many recipes involving our humble eggs and I frankly don’t know how we could function without them. So far, I know only 1 vegan person, but he eats out a lot, does not do much cooking by himself and does not seem to miss eggs at all! If you are a vegan, please reveal yourself. I really want to talk to you!
To give justice to the complex flavor of an egg I recommend to poach its soft to medium soft and serve immediately on the throne of a toasted, halved English muffin, and the fragrant cushion of garlic and extra virgin olive oil sautéed spinach, with the velvet coat of warm hollandaise sauce. Oh dear, my mouth is watering even when I type about it…
My Eggs Florentine with Garlic Spinach would not be complete without Julia Child’s Hollandaise Sauce. (Both recipes below)
Jerry Stone, the author of Cooking Stoned, has his own, curry twist on the hollandaise sauce – very tasty Jerry!
Happy Easter Julia! Happy Easter Everyone!
- 2 English muffins
- 2 tbsp to butter the muffins
- 4 eggs – room temperature
- 170 g of baby spinach
- 1 pinch of coarse sea salt
- 1 clove of minced garlic
- 2 tbsp of extra virgin olive oil
- This Eggs Florentine with garlic spinach recipe requires you to be well organized in your kitchen and know the times your ingredients take to cook. It is very easy to overcook the egg, garlic or the spinach. You want to make sure that your warm hollandaise sauce stays warm and ready to serve by the time you start the below steps. This dish is best when served warm.
- Halve and toast the muffins. Set aside to cool. Butter the flat surface of muffins when they cooled down and place the buttered side up on serving plates.
- Fill the kettle with water and set to boil.
- Very slowly heat the olive oil in a deep and wide pan (big enough to fit all the spinach) and gently fry the minced garlic to a straw colour before adding the spinach into the pan. Don’t let the garlic go brown as it will turn biter and ruin your dish!
- Add the spinach to the pan with garlic and oil. While moving the spinach continuously let it sauté on a very slow heat until it reduces in size – (its volume will reduce drastically). As soon as cooked, remove from the heat before it starts releasing the juices.
- Pour the hot water from the kettle into a pan. Keep the heat on the lowest so water stop bubbling and calms down a bit.
- Carefully crack eggs into 4 cups. Very gently lower each cup individually to the boiling water so that each egg stay intact after it slid out to the pan.
Julia Child’s Hollandaise sauce
3 egg yolks
1 tbsp of warm water
1 tbsp of freshly squeezed lemon juice
125g of melted, unsalted and cooled butter
Pinch of cayenne pepper to taste
Salt – to taste
Fresh ground white pepper – to taste
Using a hand mixer on the slowest speed whisk egg yolks, water and lemon juice until well combined (around 40 seconds to 1 minute) and just start turning pale.
Set the bowl with the yolk mixture over a pan with steaming hot water and keep whisking. Keep the yolk mixture slightly warm, but don’t let it go too warm or it will start turning into lumps. (If this start to happen remove the mixture from the heat immediately and cool the bottom of the bowl in cold water.) As you whisk the yolks over the heat you should observe it increasing in volume. This is the sign to gradually start adding the melted butter.