Low FODMAP Eggs Florentine

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

2 servings

For the hollandaise

3 pasteurized egg yolks
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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1 tbsp cold water
1 tbsp fresh lemon juice
½ cup (1 stick) unsalted butter
1 pinch cayenne pepper
salt and white pepper, to taste

For the spinach

1 tbsp unsalted butter
5 oz baby spinach
Ingredient note
A serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
1 pinch salt

For assembly

2 english muffins, split

For the poached eggs

1 tbsp white vinegar
4 large pasteurized eggs

For serving

fresh chives or flat-leaf parsley, chopped (optional)

Instructions

1
Melt the 1/2 cup butter in a small saucepan over low heat until fully liquid, then remove from the heat and set aside — keep it warm but not hot.
2
Bring about 1 inch of water to a bare simmer in a medium saucepan. Combine the pasteurized egg yolks, cold water, and lemon juice in a heatproof bowl and whisk until the mixture is pale and slightly thickened, about 1 minute.

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