EGGS FLORENTINE
Don’t dine on swine? Not to worry. Eggs and hollandaise
go just as well with good sautéed spinach (asparagus would
also be great here).
SERVES 2 TO 4
Kosher salt
2 teaspoons vegetable oil
1 medium clove garlic, finely minced
1 bunch (about 4 ounces) spinach, trimmed, washed, and
dried
Freshly ground black pepper
4 large eggs
2 English muffins, split, toasted, and buttered
1 recipe Foolproof Hollandaise (here), kept warm
Dash of cayenne pepper (optional)
Minced fresh parsley or chives (optional)
Combine 3 quarts water and 2 tablespoons salt in a large
saucepan and bring to a boil over high heat.
- Heat the vegetable oil in a 12-inch stainless steel or cast-
iron skillet over medium-high heat until shimmering. Add
garlic and cook, stirring constantly, until fragrant, about
30 seconds. Add spinach along with 2 tablespoons water,
and cook, stirring occasionally, until the spinach is wilted
and the water is mostly evaporated. Season to taste with
salt and pepper. Transfer to a plate and set aside. - Cook the eggs as directed in steps 3 and 4 of the eggs
benedict recipe, above.