Pescatarian Eggs Florentine
Total time35 min
Prep time15 min
Cook time20 min
4.8(18)
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Learn more →Ingredients
2 servings
For the hollandaise
- 3 pasteurized egg yolks
- 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
- 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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