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Eggs Florentine Brunch
I love Eggs Florentine and had such a hankering the other day that I decided it was time. Well, ok I was in a car accident…..(what is it with young boys loving to hit my car????) So I was hankering for some comfort food and this just does it for me. It really is an easy dish even if you are feeling a tad under the weather. The only trick to this meal is timing. Everything else is just a piece of cake. It just has you tap dancing to weave this meal together. Nothing like sewing it up!! Wink Wink!
That being said, it sure did the trick and it came out perfect!! I could have gone for seconds, but I think an afternoon nap was more in order!
Ingredients
- 3 egg yolks
- 1/4 teaspoon Dijon mustard (I ended up using Poupon!)
- 1 tablespoon lemon juice (I also grate lemon peel to put on top!)
- 1 dash hot pepper sauce (e.g. Tabasco™) (I don’t use but use smoky paprika on top!)
- 1/2 cup butter
Directions
- In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
- Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
I don’t have a microwave but whisked this together after melting the butter over low heat. Take off the heat and cool slightly before adding the eggs yolks and other ingredients. After whisking, I put back over the heat to finish off slightly cooking. You don’t want to over cook. Again, it’s all about timing! I keep this sauce in the back part of the oven while toasting the muffins (under the broiler). The spinach I place raw (washed and rinsed) on top of a slightly buttered toasted english muffin. But you could saute if you want.
Cook your eggs to your desired consistency. I like mine with all the whites cooked, and the yolk still slightly runny. Perfection! My egg poach pan is ideal for this dish. Otherwise you can drop gingerly into boiling water. Place on your spinach, or avocado or ham. Whatever suits your fancy. Then top with the hollandaise.
Sprinkle with grated lemon rind and paprika. I have my egg pans prepped for cooking and start the hollandaise sauce first. The muffins are on the broiler ready to be turned on, when the sauce gets about half done.
Serve with fresh squeezed orange juice garnished with mint! This is usually a Sunday brunch meal for me……but always welcome when one is under the weather! Suh-weeeet!
Wore my Hydrangea Apron, listened to some Diana Krall and pretended I took a nap!
Bon Appetit!
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