To piggyback off of William’s eggs Benedict post, I’d like to share the meal I had that morning.
Weekends are absolutely my favorite time, and for one reason in particular: breakfast! I. Love. Breakfast. For this breakfast, we decided to do something a little bit different than your typical pancakes, scrambled eggs, and bacon. We made eggs Benedict and eggs Florentine entirely from scratch. So: homemade English muffins, homemade Hollandaise sauce, and homemade toppings. For my vegetarian dish, I added sauteed spinach, roasted tomatoes, Parmesan cheese, and cilantro. It was incredible and I will definitely be making this again!
(makes 1 serving)
3 cups fresh spinach
1 clove garlic
1 English muffin (you can find my recipe here.)
4 cherry tomatoes
2 tablespoons coarsely shaved Parmesan
1/3 cup Hollandaise (my recipe is linked here.)
olive oil, kosher salt, cracked black pepper to taste
First, mince the garlic and wash the spinach.
Add a bit of olive oil to a pan over medium-high heat. Add in the spinach and the garlic and sautee until the spinach is just wilted, but still a bright green color!
While the spinach is cooking, cut the English muffin into two and grill it in another pan in the salted butter. (Cast iron is great here, if you have it!)
When the spinach is done cooking, sprinkle it generously with kosher salt and black pepper. Next, set the English muffin on the plate, and being assembling the eggs Florentine. Arrange the spinach on top of the English muffin.
Now, slice the cherry tomatoes in half. In the same pan that you sauteed the spinach in, over medium-high heat, place the 4 cherry tomatoes. Grill them on both sides until they are darkened and almost crispy, and sprinkle them with salt and pepper.
Add them to your eggs Florentine stack!
Next, poach your eggs in vinegar-water. If you have an egg poacher, I would definitely recommend using it! Old-school egg poaching is easy after you get the hang of it. The first few times, you will probably have ugly poached eggs or have to start over. If you’re interested in try it: simply prepare a pot of water as if you were going to boil the eggs. Fill it mostly with water, then add in a good splash of white vinegar. Get this heating, and take your eggs from the refrigerator. Once the eggs have warmed a bit, and the water reaches a rolling boil, turn the water down until it is calm (no violent bubbling) but still very hot! With a spoon ready, crack the eggs one at a time into the water. Use the spoon to keep the whites next to the yolk, until it is cooked enough to stay together on its own. Let them cook until they reach your desired level of doneness (I like mine fairly runny). One last hint: use the non-stickiest pot that you own! If the eggs stick to the bottom, you risk breaking them open when you try to pull them off.
After your eggs are done, add them to the top of the stack.
Like I said, I like mine very runny!
Cover the warm eggs with the Parmesan so that it melts a bit.
Top it all off with the Hollandaise, cilantro, and more salt and pepper! You can also add cayenne to the top, if you like!