Eggs Florentine

1. Preparation

Gather all the ingredients needed for the dish.

Wash the fresh spinach thoroughly under cold water and remove any tough stems.

Prepare the ingredients for hollandaise: squeeze the juice from the lemon, and make sure the butter is melted and slightly cooled.

Separate the egg yolks from the whites, placing the yolks in a mixing bowl.

2. Cooking Spinach

In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat.

Add the washed spinach to the skillet and sauté for 3-4 minutes until wilted.

Season with a pinch of salt and black pepper, and set aside on a plate.

3. Making Hollandaise Sauce

In the mixing bowl with the egg yolks, whisk in the lemon juice until well combined.

Place the bowl over a pot of simmering water (double boiler method), making sure the bowl does not touch the water.

Slowly drizzle in the melted butter while continuously whisking until the sauce thickens, about 5-7 minutes.

Season the sauce with salt and a little cayenne pepper to taste.

4. Poaching Eggs

Fill a pot with water and bring it to a gentle simmer. Add a teaspoon of vinegar to help the eggs hold their shape.

Crack each egg into a small bowl, then gently slide it into the simmering water.

Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.

Remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.

5. Assembly

On each serving plate, create a bed of sautéed spinach.

Place one poached egg on top of the spinach.

Generously drizzle the hollandaise sauce over the poached egg.

Garnish with fresh herbs if desired.