Classic Eggs Florentine with poached eggs, sautéed spinach, and hollandaise on toasted English muffins. Perfect brunch.

Scale

2 cups fresh spinach

1 teaspoon olive oil

Salt and pepper, to taste

3 large egg yolks

½ cup unsalted butter, melted

1 tablespoon lemon juice

Pinch of salt

Pinch of cayenne pepper

4 large eggs

2 English muffins, split and toasted

Fresh parsley, for garnish

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1. Sauté spinach until wilted.

2. Prepare hollandaise sauce with egg yolks, butter, and lemon.

3. Poach eggs until whites are set.

4. Toast muffins and layer with spinach.

5. Place poached eggs on top.

6. Drizzle with hollandaise sauce.

7. Garnish and serve.

Hollandaise can be made ahead and warmed gently.

Poach eggs just before serving.

Use fresh spinach for best flavor.