Pregnancy Friendly Eggs Florentine

Total time35 min

Prep time15 min

Cook time20 min

4.8

(18)

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Ingredients

2 servings

For the hollandaise

3 pasteurized egg yolks
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
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
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.

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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