Eggs Florentine from the Plaza Hotel
Indulge in the timeless luxury of Eggs Florentine from the Plaza Hotel, a classic brunch dish that combines elegance with rich, satisfying flavors. Perfectly poached eggs rest atop a bed of garlicky sautéed spinach, all nestled on golden, toasted English muffins. Drizzled with a silky, homemade hollandaise sauce prepared with zesty lemon juice and a hint of cayenne pepper, this dish is a showstopper for weekend mornings or special occasions. With its restaurant-quality presentation and balanced combination of creamy, tangy, and savory elements, this recipe will transport your breakfast table straight to the glamour of New York City’s iconic Plaza Hotel. Easy-to-follow techniques ensure perfect results every time, making this the ultimate eggs florentine experience!
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Ingredients
- 4 pieces Large eggs
- 4 cups Fresh spinach
- 4 tablespoons Unsalted butter
- 1 clove Garlic
- 2 whole English muffins
- 2 tablespoons White vinegar
- 2 pieces Egg yolks
- 1 tablespoon Lemon juice
- 2 tablespoons Hot water
- 1 teaspoon Salt
- 0.25 teaspoons Cayenne pepper
- 0.5 teaspoons Black pepper
Directions
Step 1
Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar.
Step 2
Crack each egg into a small bowl. Gently slide the eggs one by one into the simmering water. Poach for 3-4 minutes, then remove with a slotted spoon and set aside on a plate lined with paper towels.
Step 3
Melt 2 tablespoons of butter in a skillet over medium heat. Mince the garlic clove and sauté it for 1-2 minutes until fragrant. Add the fresh spinach and cook, stirring frequently, until wilted. Season with a pinch of salt and black pepper. Turn off the heat and set aside.
Step 4
To prepare the hollandaise sauce, whisk together the egg yolks, lemon juice, and hot water in a heatproof bowl. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture thickens, about 3 minutes.
Step 5
Slowly drizzle in the remaining 2 tablespoons of melted butter while whisking. Add a pinch of salt and cayenne pepper, then whisk until fully incorporated. Remove from heat and keep the sauce warm.
Step 6
Split the English muffins in half and toast them until golden brown.
Step 7
To assemble, place each toasted English muffin half on a plate. Top each with a generous portion of sautéed spinach, followed by a poached egg. Spoon hollandaise sauce over each egg, ensuring it is fully coated.
Step 8
Serve immediately, garnished with a sprinkle of black pepper and a touch of cayenne if desired. Enjoy your Eggs Florentine worthy of the Plaza Hotel!
Nutrition Facts
| Serving size | (683.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1264.3 |
| Total Fat 84.2g | 0% |
| Saturated Fat 38.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1237mg | 0% |
| Sodium 3458.7mg | 0% |
| Total Carbohydrate 98.4g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 12.7g | |
| Protein 39.0g | 0% |
| Vitamin D 196.6IU | 0% |
| Calcium 339.7mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 399.4mg | 0% |
Source of Calories