Indulge yourself with this light and super easy eggs benedict / florentine (EN)

 

Since I tried the florentine eggs at Gaudron it now seems to me there is no perfect brunch without them on the menu. I tried this recipe one morning of hangover while having a friend for breakfast. She was starving and I wanted something quick and easy to make. I promise you this recipe will save loads of your next morning brunches! I found this simplified and light version of Hollandaise sauce just as tasty as the original whereas even a child could make it (or to be more honest even a hangover adult, which is still not that easy).

So now you know what you gonna have tomorrow for breakfast! Merci qui? ;-)

And if you want to know the difference between eggs benedict and eggs florentine, in the eggs florentine, spinach replaces the ham. You're lucky, with this recipe you can have ham + spinach for the same price!

Ingredients for 2 people

English Muffins, in halves
Ham
English Spinach
Fresh Eggs
Vinegar
Butter
Chives, chopped or cut to 4-5 cm lengths

"Hollandaise sauce"

2 egg yolks
2 tbsp white wine vinegar
1 tbsp lemon juice
1 yogurt
Chives
Salt
Pepper

Preheat the oven at 180°.

Make the sauce : whisk the eggs with the vinegar and the yogurt. Bring water in a medium saucepan to a boil. Once boiled, reduce heat so the water is barely simmering.

In a heatproof bowl that fits snugly over the simmering water, without touching the water, place the mixture. Using a wire balloon whisk, whisk mixture constantly until it is thick and pale. At this stage, it should have doubled in volume and a ribbon trail forms when you lift the whisk.

Remove from heat, season and add lemon juice to taste.

Serve immediately or keep in a warm place until ready to use.

To cook eggs, bring water and lemon juice to a boil (or white wine vinegar), and then reduce heat to simmer. Break eggs into small prep dishes or a ladle. Turn up heat until water just begins to boil and gently pour eggs, one at a time, into water. When all four eggs are in the boiling water, let them cook for 3/4 minutes, gently turning them.

During this time, grill the lightly buttered muffin halves in the oven. Place two toasted halves on each of two plates. Spread one tablespoon of Hollandaise sauce on each muffin then place one fourth of the spinach on top of each muffin. Set plates aside until eggs are ready.

To serve, use a slotted spoon and remove eggs from the water (again, one at a time). Let eggs drain in spoon before placing one egg on each of the spinach-covered muffin halves. Sprinkle with salt and pepper to taste. Ladle the balance of the sauce over the eggs, garnish with chives and serve while hot.