Lemony Eggs Florentine

This recipe comes from William Sonoma Comfort Food cookbook which is arguably Tim's favorite book.  What I like about this recipe is the slight twist on the traditional Eggs Benedict with the use of Bacon and the addition of Spinach.  As well, they amped the flavor of the Hollandaise with the brightness of lemon. 

We like to serve this to our overnight guests.  Although there are a few steps in the process, the final presentation is so delicious that every moment to create is worth it.

This recipe was the first time I tried my hand at poaching.  I've seen several gadgets that employ the microwave, but I found the traditional method so fun!  I like looking for recipes that give me a chance to try new ingredients and techniques.

Ingredients listed are for 4 servings

Hollandaise:

• 4 Egg Yolks
• Save the whites for another purpose
• 1 T Fresh Lemon Juice
• I used bottled as I didn't keep fresh lemons on hand
• But now I do
• 1 T water
• 1/4 t Salt
• 1/8 t Pepper
• 1 C Butter
• I didn't say this was healthy!

Combine in a blender the egg yolks, water, lemon juice, salt & pepper.  In a small sauce pan over medium heat, melt the butter.  Start your blender and slowly drizzle in the melted butter to form an emulsion with the yolk mixture.  Process until the sauce is thick and smooth.  Taste and adjust the seasonings as needed.  If the sauce is too thick, adjust with more water to thin.  Transfer sauce to thermal carafe.

Florentine:

• 1 1/4 lb Spinach
• Stemmed, unless using baby spinach
• rinsed, but not dried
• Coarsely chopped
• 1 T Unsalted Butter
• 2 Shallots, finely chopped
• Salt & Pepper

In a large sauce pan over medium heat, melt the butter.  Add the shallots and cook stirring occasionally until tender (approx. 2 minutes).  Stir in the spinach, cover and cook until tender (approx. 3 minutes).  Season to taste.  If there is excess liquid, drain.

Meat:

• 8 thick cut slices of Bacon
• We used pepper crusted bacon, but thick cut is key
• Or, use lump crab meat
• traditional would be Canadian Bacon

Cook bacon until crisp and drain on paper towels.

Muffins:

• 4 English Muffins, split with a fork
• We used a multi-grain variety

Toast in a preheated broiler, cut sides facing the heating element.  (Approx. 1 minute)

Eggs:

• 8 eggs
• 2 T distilled white vinegar

In a wide saucepan, combine 8 C water and the vinegar and bring to a boil.  Drop heat until the water is simmering.

Fill a bowl halfway with hot tap water and keep near stove.  This will be used to keep the poached eggs warm for about 10 minutes until serving.

Crack an egg into a small bowl or ramekin.  Slip the egg from the bowl into the simmering water.  Using a large metal spoon, quickly spoon the egg white back toward the center of the egg.  Simmer gently until the egg white is opaque and the egg is just firm enough to hold shape.  You want the yolk to remain a bit runny.  (Approx 3 to 4 minutes)

Using a large slotted spoon, lift the egg and place in the warm tap water. 

Repeat until all eggs are cooked.  I recommend doing one egg at a time until you are comfortable with this technique.

Assembly:

One half English muffin, topped with spinach and 1 slice of bacon folded in half. 

Remove the egg from the water, but blot bottom of slotted spoon on towel to eliminate excess water.  Place on top of bacon and spoon hollandaise on top. 

Season with freshly cracked pepper and serve.

Enjoy!