Spinach and Goat Cheese Eggs Florentine with Hollandaise Sauce 2020-12-09T19:25:00+00:00

Project Description

Spinach and Goat Cheese Eggs Florentine with Hollandaise Sauce

Spinach and Goat Cheese Eggs Florentine with Hollandaise Sauce

Author: Chef Belinda

This breakfast classic is a lot easier to prepare than you think. With a few simple steps to master, like poaching the eggs and using a blender to make the hollandaise sauce, this will become one of your new favorites.

Ingredients

  • 1 tablespoon olive oil

  • 1 shallot, thinly sliced

  • 1 pound baby spinach or kale or arugula

  • 1 tablespoon balsamic vinegar

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 4 large very fresh whole eggs

  • 1 tablespoon white distilled vinegar

  • 4 slices thick sourdough bread, toasted

  • Goat cheese, crumbled

  • Easy Hollandaise Sauce

  • Chopped fresh chives

Instructions

  1. In a large skillet or sauté pan, heat oil over medium heat. Sauté shallot until soft, 2–3 minutes; add spinach and cook until slightly wilted, 1–2 minutes. Add balsamic vinegar and cook, stirring constantly, until most of vinegar has evaporated, about 1 minute. Season with salt and pepper. Set aside and keep warm.

  2. Break each egg into a separate small prep bowl. (This decreases the chances of damaging the eggs as you introduce them to the simmering water.) In a deep nonstick skillet, add about 2 inches of water and bring to a boil then reduce to simmer. Add distilled vinegar. Slide each egg into the simmering water—clockwise, so you can keep track of how long each egg cooks. Cover and cook approximately 4 minutes, until whites are set but not hard. Remove eggs with a slotted spoon, in order, and drain on a paper towel.

  3. To assemble, place a piece of toast on each serving plate. Follow with equal amounts of the spinach mixture, goat cheese, and a poached egg then drizzle with sauce. Garnish with chives.

Easy Hollandaise Sauce

Makes 1/3 cup

For best results, make sauce just before serving.

  • 1 large egg yolk

  • 1 1/2 teaspoons fresh-squeezed lemon juice

  • Pinch of cayenne pepper

  • 4 tablespoons unsalted butter, melted and warm

  • Kosher salt, to taste

Into the bowl of a blender, add egg yolk, lemon juice, and cayenne. Pulse a few times to combine. Drizzle the butter into the running blender until egg mixture becomes smooth and frothy. If sauce is too thick, add a teaspoon of lukewarm water. Add salt and serve. If not serving immediately keep warm in a heat-proof bowl over hot water.